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.
Sugar – How to cook margarine with brown sugar without separating
brown-sugarmargarinemeltingpassover
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Best Answer
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!