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?
You may also want to know the Lifespan of Pantry Products.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs.
Good tips. For me it’s putting the open bag in a zip lock bag and then in a sealed plastic container. Little over kill. But it works.
I use that method also Tammy. It works for like a month if I don’t try to “squish” the package to keep it soft. I am glad you got in to make the comment!! Have a great week.
Great tips! I’m always whacking my brown sugar against the counter!
Thanks for linking up with Welcome Home Wednesdays! Live every Wednesday at 7AM CT.
liz @ j for joiner
Brown sugar definitely has made me a “stronger” woman. Have a wonderful week, Liz.
Great tips for keeping brown sugar soft! thank you for sharing your post on Our Simple Homestead Blog Hop, as one of the co-hosts I will be featuring your post tomorrow!
– Nancy
Thank you so much Nancy! True story. I was hammering my brown sugar rock with a wooden spoon one time and it went flying and broke my kitchen window!
I hope you got a good chuckle. Have a great week!
Great tips! I remember my mom would always put a slice of bread in with her brown sugar, I put my in a sealed container right after I bring it home! Thank you so much for sharing with us at our To Grandma’s house we go link party! Pinned!
Thanks for sharing such a great memory! Thanks for joining us and enjoy a fun and safe week!
Such great tips!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Done and done Jess! Have a great week.
We usually keep it in the fridge, and that works for me, but I’ll have to remember the others! Thanks for sharing at Merry Monday. 🙂
I never thought about brown sugar in the fridge but that sounds perfect! I can put it by the baking soda! Thanks Dee. I can’t wait to try it!
I have tried a few of these and they definitely work! The terra cotta one is new to me, will have to give it a go. Thank you so much for sharing with us at Dishing It & Digging It!
You are welcome. Brown sugar is the bane of my life! ????
What excellent ideas, Marilyn. I will definitely be using a few of these since I’m always throwing out a solid block of brown sugar. Thanks so much! xo
I hate that more than anything! Thanks Carla.
I use crackers because my mama did and it seems to work! I have also used the terra cotta rounds. Didn’t know about the others but makes sense! Thanks for the tips!!
I need to try the crackers! That’s a new one! Thanks Cheryl.
I use the sealed container for just about everything! We have a problem with pantry moths and a sealed contain (on an open shelf) helps with those too! Thanks for sharing on the What’s for Dinner link up!
Sounds like a plan! I bought a set of clear containers with red lids fom XO that were special seals for flour, sugar, brown sugar, baking powder, baking soda and salt. They had levelers to get scoops flat and came with the terra cotta stone. But the stone needs to be soaked for a few hours every month. Well, that requires me to remember! Nothing is forever! ????
Great reminders -I have used some of these tips and they work perfect just like you said. I have never tried the terra cotta though -I’ll have to do that. Lately I’ve been lucky and haven’t had hard brown sugar. I think it’s because I’m getting it at Aldi’s and it’s in a type of zip lock bag. Well, so far anyway. Ha ha
Good luck. That lasts longer but won’t last if you keep your sugar long. My terra cotta is needing overnight soaking once a month. I haven’t determined if it is due to summer or that I don’t bake as often lately. Let me know how it works for you!
I plan to order one soon Marilyn -I don’t bake as much as I used to either so things do sit on the shelf longer.
Good Afternoon Marilyn, Thank you so much for the tips. Brown sugar which turns solid is the bane of my baking life. I tried keeping mine in a kilner jar, which is supposed to be airtight, but that did not work, so I am going with the bread option. I feel that is such a good idea, because once the bread turns into a crouton, I know its time to change the bread.
Brilliant.
Best Wishes
Daphne
You are welcome Daphne. That trick is my current one. The terra cotta needs to be resoaked well once a month! Good luck!
THANK YOU!! I totally needed this, okay my mini bakers needed this tip. I’ll make sure to pass it on to them. 🙂
XOXO
Anytime I can help let me know. My mini baker loves these tips and often gives me a few of her own. (“No grandma. Let me show you how. I’ve got this!”) LOL She is 7.
I didn’t know you could get the brown sugar soft again! Mine is kept in a baggie and turns into a bunch of solid clumps. I just hope I loosen it up enough when I use the sugar in recipes. :/
I found out by chance when heating a brown sugar clump to my oatmeal! Thanks Cassi for sharing your thoughts.
I knew the bread trick but not the others. I buy my brown sugar in the plastic bag and keep it sealed or put it in a canister. Thanks for sharing, Marilyn. #overthemoon
That is the one I have never used! Thanks for sharing your thoughts. Have a great week!
Thanks so much for the tips on saving hardened brown sugar! It ALWAYS happens to me just like you said : in the middle of a recipe and nothing but a brown lump of rock!
I hate that so much. I use the terra cotta animal, but never remember to rewet it every month! Thanks for sharing your thoughts. Have a great week!