Mexican Brown Sugar
I recently started trying to use the molded brown sugar that can be commonly found in our local Mexican or Latin grocery stores. They seem to come in 2 or 3 sizes, the larger being 4-5 oz. each. They are dense and hard to crumble so I have been shaving some off using a chef's knife. I want to use this brown sugar in some baked goods because of the dark intense flavor it has and I think a hint of pepper heat also. I love the flavor.
Can anyone help me understand how to use this product? It seems like heating it is a slow process as it takes a while to melt in a pan of water. I would like to be able to weigh out some in dry form to add to the dough but so far I'm stumped.