How do you cook margarine with brown sugar without separating?

Question

I have a recipe that calls for melting margarine, adding brown sugar, and boiling a few minutes before pouring it over matzah boards. The problem is that the margarine separates, and the brown sugar never totally dissolves.

score 3 · Answer 1 · answered Jan 30 '20 at 03:51

I’ve had this problem several times with melting brown sugar and butter together and boiling it. The key is to start on a lower temperature, stirring the brown sugar and butter as it melts. Allow the mixture to slowly get to a boil and then leave it-allow it to boil on its own evaporating some of the liquid. Never do this on high temperature-it wrecks it every time!

score 1 · Answer 2 · answered Sep 05 '12 at 23:40

1

I assume we are making candy or fudge. Heat the brown sugar first when you have it to temperature, stir in the margarine off the heat then pour it.

answered Sep 05 '12 at 23:40

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score 1 · Answer 3 · answered Jun 29 '13 at 18:09

I just had the problem 2 batches in a row. The 3rd time, I made sure that the margarine was at room temp (not directly from the fridge). I then started heating at a low temp instead of medium so that it heated more slowly. This batch worked perfectly

How do you cook margarine with brown sugar without separating?

3 Answers3