3 Ways To Keep Brown Sugar Soft
This happens to me everytime I reach for the brown sugar.
It’s a classic baking disappointment.
You go to scoop out brown sugar, only to realize it feels like you’re digging through granite.
But don’t think you’re doomed to a life of constantly buying a new box every time you want to bake.
Here are three easy ways to stop your brown sugar from turning into a sugary boulder, plus a quick tip for bringing it back from the dead.
- The Leftover Bread Trick
Even if that’s not a phrase that’s in your vocabulary, spare a slice for the sake of your baked goods to put in with your sugar. Brown sugar goes hard due to lack of moisture, so the idea here is that the sugar soaks the moisture out of the bread. You’ll know it’s working, since over time, the bread dries out and essentially turns into a crouton. A marshmallow is another option that works the same way.
- The Terra Cotta Animal Trick
If you don’t want to keep food with your sugar, buy this brown sugar saver. It’s a longer-lasting fix, as once the moisture is out of the bread, it doesn’t work as well. You do need to moisten the stone over night and repeat once a month. Just don’t be alarmed when you go to measure out the sweet stuff for cinnamon rolls and hit a piece of hard, animal-adorned terra-cotta.
- The Smarter Storage Trick
The simplest and quickest fix is to ditch the box altogether. Cardboard flaps aren’t airtight, so once you open the package, it’s only a matter of time until you have a sweet, unusable rock. When you first open the box, transfer the sugar right away to a sealed container. That will help lock in moisture. Measuring scoops don’t fit into the narrow box top anyway, so you’re doing future you a favor. Eventually though you will need to soften the sugar.
- Bringing The Sugar Back to Life
If your brown sugar has gone too far, nurse it back to life by zapping it in the microwave for 20 seconds with a damp sheet of paper towel. Baking Day is saved.
What tricks do you use to keep your sugar soft?
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