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How do you store brown sugar so it doesn't become hard as a rock?? Numerous times I have started to bake to only find my NEW bag of brown sugar is hard as rock!!
I am extremely frustrated by this baking dilemma!! Also is their a way to soften it again after it does become hard???
THANK YOU!!!
Add an apple to the bag and within a day or so, it will be soft again. To help prevent the sugar from becoming hard in the first place, I open the box as soon as I buy it, put the celephane wrapped sugar brick into a zip lock plastic bag with a piece of fresh bread, and then put the whole thing into a plastic container with a tight fitting lid. I don't bake as a rule, so my brown sugar might sit on the shelf for several months, and it is always just a moist as can be.
The is is a FAQ... there are several other solutions mentioned in the community forums. To find them, type brown sugar into the search box at the top, and then when the page comes up, look to the upper left side of the page, click on Community, and you will see a listing of several conversations on this topic. Click on one you want to read, and you will be taken to that particular forum and thread. This is true with just about any topic ... we are fortunate to have a huge achive of information to draw upon on this site. Hope this helps.
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♥ Judy Batson, Field Editor, Taste of Home, 2009 ♥ Reader Council, Simple & Delicious, 2011♥ Contest Winner, Country Woman, 2011♥ Meet me at Cooking for Two.
I keep mine in a Tupperware canister.....had it for many years....works fine. The brown sugar is easy to scoop out & pack down. Never has gotten hard in that container. No apple slices or bread....I think I've heard some people soften it in the microwave? Probably best to check w/a search on google, ask or bing.com & see what's recommended.
I always store brown sugar in Tupperware, usually without a problem.However, if the brown sugar is already hard, I use a terra cotta teddy bear (you could also use a terra cotta disk). Soak the terra cotta in water 10 minutes. Put inside a sandwich bag. Place the open sandwich bag with terra cotta inside the container of brown sugar. Within a few days, the brown sugar should be soft. ~~VickiOther ideas I've have seen in cookbooks, but have not tried:-- Slice of bread-- Slices of apples-- Marshmallows
I store mine in either a Tupperware brand or Lock n Lock brand container and I never have a problem with it. I also leave it in the bag inside the plastic container.
Cookie baker and cake decorator
I always keep my brown sugar in its original bag, tightly sealed with a rubber band (try to remove as much air as possible first), then I place that bag in an air-tight ceramic canister. I have been able to keep brown sugar for many months in good condition since I have started doing this. If it does harden, you can soften it in the microwave. Just a few seconds at a time--and keep checking it. If it's really hard, you can try adding a slightly damp paper towel to help it along.
I keep it in Lock 'n Lock and it's always PERFECTLY SOFT....I keep several pounds stored at once. It's airtight and water tight.
Marilyn
Store mine in a half gallon canning jar, never had a problem, the lid and ring make it air tight
I put my brown sugar directly into the freezer as soon as it comes home from the store. Once opened brown sugar goes into a re-sealable bag and back into the freezer. Brn sugar is thawed enough to use if I get it out first thing when I start baking; if baking gets delayed it goes into the fridge. The C&H folks have some hints for re-moisturizing brown sugar on their website.
I usually store brown sugar in a jar or a air-tight container. Mostly I store it in a glass container with a tight cover. This is to ensure that air cannot enter the container so it won't harden the sugar and also to avoid the sugar be infested with ants.
Many good hints. I always store mine in a Tupperware type plastic container with tight fitting lid. It keeps perfectly & is easy to dip out & measure. I go for 'easy to use.'
I have used a recycled large glass pickle jar for more than 20 years and I never had my brown sugar go hard. I make sure the pickle smell is gone from the lid before I use it though. Keep the lid on tight and you should have no problems. In the last ten years or so I've also added a terra cotta disc inside the jar.
Patty
...Today is a gift, That's why it's called the PresentEleanor Roosevelt
If my brown sugar turns into a rock, I use the heel slices of my bread. Sometimes it takes more than one slice