So, is this trick actually useful? Absolutely. It’s a lifesaver when you need a small amount of white sugar for a finicky recipe, like a hard candy or a crisp topping, and you’re out of the real deal.
It’s also a fantastic mind-hack. Knowing you can turn one ingredient into another makes you feel resourceful and clever. Plus, it’s a great party trick for your baking friends—just watch their faces when you explain it.
Just remember: you’re not really changing the sugar’s chemical makeup. You’re just washing off the molasses, which is like taking the caramel sauce off a sundae. The ice cream is still there, but it’s a different dessert.
