Don’t feel like the whole rinse-and-dry dance? There’s another way that’s more of a gentle coaxing than a full conversion. If you just want white sugar’s dryness and not its flavor, you can dry out brown sugar in a low oven.
Spread the brown sugar on a baking sheet at 150°F (65°C) for about 10-15 minutes. The heat will evaporate some moisture, making it less sticky and closer to white sugar’s texture. But warning: it will still taste like brown sugar, just less moist.
This method doesn’t really “convert” it—it just mimics white sugar’s dryness. It’s like putting a cozy sweater on a cat and calling it a dog. Close, but not quite the same species.
