你可以在面包或棉花糖的帮助下提前让红糖变软，但是如果你忘记了或者只是有一些硬糖在你周围，你需要马上变软，redditor whitehandsinks指出，你可以用一点水和微波炉来解决这个问题。

以下是过程，一步一步：

1. Put the rock-solid mass of sugar in a big, microwave-safe bowl. Fill another little bowl, or a coffee mug, with warm water. Put both these things in the microwave.
2. Microwave in 30 second increments until the sugar is just soft enough to break off chunks. (This usually takes me ~2-3 minutes, depending on how hard the sugar is.)
3. Break off more sugar than you need (you can pack it into a measuring cup and get a good loose estimation) and stash the rest. If you can, break your target sugar into even **aller chunks before tossing it back in the microwave, at 30 second increments again.
4. Once it's suitably soft, you might notice lingering nuggets that just won't soften. Two opti*** here — if you're making cookies, nuggets of brown sugar turn into fantastic caramel, so you can leave them. Otherwise, crumble things down as much as you can and fish out the hard bits.

如前所述，这个过程并不完美，但确实有显著的不同（而且比用木勺捅几个小时的木块压力要小得多）。我在烤的时候做过几次，这绝对有帮助。我发现最好用微波炉加热，温度低一些，就像白色墨水一样，把这个过程分成30秒的增量。当糖太热的时候用微波炉加热太久会产生不良影响。

红糖快脱

安托（Shutterstock）摄。