Quick tip:The two-step process to keep brown sugar from hardening

September 17, 2013 by
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Brown sugar cookies

No matter how long you’ve been cooking, it seems that brown sugar remains one of the kitchen’s most aggravating ingredients. Poorly packaged – in a box that never seals tightly – it hardens and clumps easily. The key is to never let it dry out – a condition that requires two steps.

The first step is to immediately transfer the brown sugar to a tight, moisture-proof container. And the second step is to add something to that container that will contribute moisture. Here are some suggestions that seem to work for people:

  • Serious Eats recommends adding a marshmallow to the container.
  • Add a terra cotta sugar bear, especially made for the purpose. Pre-soak and put it in the container with the sugar. (We’ve had one for 20 years and it’s still going strong).
  • Slice of bread (though be careful not to allow it to get moldy).
  • Sliced apples
  • Don’t add anything, but keep the container in the freezer.

And if it gets hard, don’t panic. Just put a moist paper towel on top and microwave it for about 30 seconds. Then break it up.

Of course, you can always use up the brown sugar before it gets soft  – maybe in these highly rated Brown Sugar Cookies from Joy the Baker.

Photo courtesy of Joy the Baker

Category: Food Online

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3 Comments

  • Christine  on  September 17, 2013

    I've found that the terra cotta sugar bear not only prevents this problem, but also remedies it after the fact. I unpacked after my move to find rock-solid brown sugar in one of my canisters, but the bear did the trick! I thought it was so silly when I received it — as an avid baker I couldn't imagine having brown sugar long enough for this to be an issue — but it really is handy!

  • Jane  on  September 18, 2013

    Another way to reconstitute rock hard brown sugar is to put the block in a bowl, then cover it with a damp tea-towel. Leave it for a while, breaking it up every so often.

  • Queezle_Sister  on  September 19, 2013

    I find the marshmallow link goes to food52, not serious eats.

    We always use a sliver of apple, but I like the bear approach. Might have to order some.

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