Janet Kaiser on mon 11 oct 99
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What a cool =22trick=22 and thanks for sharing it with us, Geoff.
As to why: it must be the moisture in the sugar and because caster sugar is =
much
finer than ordinary sugar, it probably gives off that built-in moisture =
quicker.
Wonder what all the technically minded folk will call it? Osmosis, moisture
transfer, capillary action, or what?
The brown or demerara sugar that turns as hard as stone in an open pot, can =
be
=22softened=22 by just placing in a bowl with a damp cloth over the top... =
Couple of
hours later it is like new and the cloth is dry. That is the amount of =
moisture
the sugar re-absorbs and needs to =22declump=22. This clay slant obviously =
is this
in reverse... Very interesting.
I do not think that caster sugar is available all around the world though...
Best warn people not to try icing sugar for your =22trick=22=21=21=21 If you=
don't have
caster, then only use ordinary white granulated cane or beet sugar folks=21
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