Comments by "DynamicWorlds" (@dynamicworlds1) on "Why I NEVER buy brown sugar" video.

  1. I just store my brown sugar (I usually buy dark, because why would I want light when I can just cut it with white?) in a tupperware container and use a metal measuring scoup (or spoon if I need a larger amount) to scrape it off the block that both forms more slowly (due to it being in a more airtight container) and it's not difficult as it ends up softer (because it's not light brown sugar, which is completely impractical) If you usually use brown sugar in smaller quantities (I use 1 or 2 tablespoons at a time for some of my cooking, making pure molasses less practical for those situations, so I needed an alternative) or just don't feel confident with pouring out the amount you need, it's something that does work quite well too.
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