Ask Culinary Cory: Brown Sugar
November 17, 2008 by Culinary Cory
Filed under Tips
My brown sugar is rock hard. Is there a way to salvage it?
Unless it is has been sitting on your shelf for years, don’t even think about tossing your brown sugar in the trash. Here are three simple ways to extend the life of this trusty ingredient. Believe me when I say your brown sugar will thank you for it.
#1: Prevention: I admit there are times when I want to cut a few corners in the kitchen for the sake of time. One of those ways was to roll the top of the brown sugar bag and fasten it with a single strip of tape. That was a bad idea. By the time I got around to cooking a recipe that called for brown sugar, the package was as solid as a rock.
I believe the best way to extend the life of your brown sugar is by sealing it in an air tight container. I don’t mean those wimpy disposable varieties with the interlocking lid. My container has a rubber seal around the edge and a clamp to lock the lid down tight. There is nothing more thrilling than to pop that lid, just before I plunge my measuring cup into the dark mass of sugar, and know it’s going to be just as soft the day I bought it.
#2: Instant Method: When I’m in a bind, I have tried this method with great success. Place the approximate amount of brown sugar needed for your recipe in a microwave safe bowl. Cover the bowl with two or three sheets of damp paper towels, and wrap the bowl with plastic wrap. Microwave for 30 second intervals until the sugar has softened. Be careful not to over heat the sugar. It could melt and start to caramelize. This is not a permanent solution since any unused brown sugar will harden again. However, it’s an easy step in a pinch.
#3: Overnight Method: If you have the time to allow the brown sugar to sit overnight, this will be a great solution for you. Place the brown sugar in a bowl and cover it with three sheets of damp paper towel. Cover the entire bowl and paper towel combo with plastic wrap. Let the bowl sit at room temperature for at least 8 hours before use. While this is also not a permanent solution, the brown sugar seems to remain softer longer than the microwave process.
Now it’s your turn. What are some of your favorite tips for keeping brown sugar soft and fluffy? I can’t wait to hear your suggestions.
Authors Note: This blog post is part of a series that answers a few basic cooking questions I have received in the past. Feel free to learn more about the series by checking out Ask Culinary Cory: The Series.
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i suck out all the air from the plastic bag with a straw. it’s always soft when i take it out of the fridge
I agree with the terra cotta Brown Sugar Saver!
Sometimes people forget about the bread or the apple, and it becomes more of a breeding ground for bacteria….also the taste is sometimes transferred to the sugar from the apple…
The Brown Sugar Saver lasts up to 3 months.
)
There is nothing worse than finding rock hard brown sugar when you want to make a batch of cookies!
Cindy H
http://www.jbkpottery.com
Great idea Stroud! I’ve heard of those before. I’m sure they work quite well.
Another alternative along the idea of the bread is a Brown Sugar Bear. It’s a terracotta bear which you soak in water for 20 minutes then put it in with your brown sugar and it keeps it moist and fresh for about 3 months; then you just soak it again and put it back in. Also you can dry it in the oven and after it’s cool you can put it in with spices and salts and it will keep them dry and fresh.
You can get them for $3.25 at Kitchen Arts http://kitchenarts.biz
If the sugar is already hard, a slice of bread in the container with the sugar will soften it overnight. The sugar gets nice and soft and the bread gets dry. I keep a slice in the sugar all the time and just replace it as it gets dry. I never have a problem with dry brown sugar.
I keep a piece of bread at all times in the bottom of the air tight container and it works great.
Aw, I was gonna say Amanda’s suggestion!
B :0)
A slice of apple seems to work well too, you’d have to leave it overnight though. My grandmother will throw a slice of apple into the box as soon as she buys it, which prevents it from hardening for quite some time.
I always put it in a ziploc bag with a slice of bread. I just change the bread out every month or so(yes, it lasted that long) and the sugar stays soft. What better way to get rid of the bread heel if you don’t want to eat it?
Thanks Amanda, I’ve never heard of adding bread to the sugar to soften it. Great tip idea!
I’ve brought hard brown sugar back to life by placing a piece of bread inside the container with the sugar. It’s not a quick method, but overnight it seems to do wonders. I like the idea of the air tight container, and a zipper gallon freezer bag has worked pretty well for me too. I push all the sugar to the bottom of the bag and roll it up, squeezing out the air, then zip. Great tip about the microwave and damp towel, I will try that next time I find hard brown sugar in the cabinet!
I’ve heard (never tried it) that adding something damp in the container is helpful. However remembering to change it at regular intervals has refrained me from trying it.
Good tips. I just noticed the hardening in my newest pack. I’m all out of air tight containers at the moment. So the timing couldn’t be better.
FABULOUS tips!!