352474 Mon Dec 18 20:20:05 -0800 2006 15 27 General Chowhounding Topics 0 2110339 Any tips on how to store brown sugar so it doesn't turn hard as a brick? Mon Dec 18 20:20:05 -0800 2006 42601 chilehound 1 2110348 take it out of the box and store it with a piece of bread in a ziploc or tupperware airtight container. the bread keeps it from hardening. don't ask me how. Mon Dec 18 20:21:10 -0800 2006 2110339 12667 Meg 1 2110349 I've read that you can add a slice of apple to the bag to add moisture - haven't tried it though. Mon Dec 18 20:21:12 -0800 2006 2110339 10985 MMRuth 1 2110388 Keep it in the freezer. Mon Dec 18 20:30:30 -0800 2006 2110339 13202 emilief 2 2110781 i tried this once before and the sugar was hard as a rock. i thought maybe the moisture in the sugar froze. Mon Dec 18 21:54:46 -0800 2006 2110388 12078 rebs 1 2110398 my mother bought me this little disk made out of clay that you soak in cold water and then insert in the sealed container of brown sugar (the brown sugar is covering the little disk). Keep it at room temperature this way. It really works. You can buy these things at any good kitchen store. Mon Dec 18 20:32:36 -0800 2006 2110339 23415 pescatarian 2 2112100 I have one of the clay disks also and it does really work! Tue Dec 19 06:13:20 -0800 2006 2110398 60681 yagpap 1 2110631 I have one of those discs and have not used it. I use one of those acrylic cannisters that you cn get a BB&B or TJ Maxx that has a clamp lock on the lid and the lid has a gasket. It is air tight and keeps it fresh. Mon Dec 18 21:20:46 -0800 2006 2110339 10285 Candy 1 2110672 mainly you just have to keep it a bit moist. when it dries it hardens. either a slice of apple, or bread, or you can buy a terra cotta disk that you soak for about 15 minutes and pat dry, then stick in your jar.. you just take it out and resoak it if your sugar starts to dry out again, usually about once a month or so. they are sometimes hard to find so i would just buy a little unglazed base for a terra cotta pot, and use that Mon Dec 18 21:27:39 -0800 2006 2110339 52894 RiJaAr 1 2110735 I do not buy brown sugar unless I have plans to use the entire bag. Otherwise, I make mine up as needed using plain white sugar and molasses in recipes requiring small amounts of brown sugar. (Seems that stored brown sugar not only gets hard, it seems to no longer have the expected taste, flavor, or charactor, it had at the opening.) For a start; 1- tablespoon (15ml) : 1 - cup (240ml) of sugar ---> yields a basic light brown sugar (adjust for smaller portions) I can work myself up the darkness scale by adding a bit more molasses as I go. Mon Dec 18 21:41:23 -0800 2006 2110339 60276 RShea78 1 2110774 i've always just folded the bag over, pressing all the air out of the bag, and secured it with a rubber band. i've never had a problem with it hardening this way. Mon Dec 18 21:52:42 -0800 2006 2110339 12078 rebs 2 2112073 I fold the bag over and secure it with a rubber band, and then place that bag inside of a zip-bag that has all the air squeezed out if it before it is sealed. A sealed bag inside a airtight canister will serve the same purpose. Tue Dec 19 05:47:53 -0800 2006 2110774 22220 Kelli2006 1 2111024 I do exactly what rebs does. . . Mon Dec 18 22:57:25 -0800 2006 2110339 12677 phoebek 1 2112093 To revive it, stick it in the microwave for 15-45 seconds, depending how big your "brick." Works like a charm. The bread trick works too, but no worries, the micro is the anti-brick! Tue Dec 19 06:05:25 -0800 2006 2110339 15572 Emme 1 2112149 I've started doing what some people here do to keep their strawberries fresh: I store it in a glass jar. So far, it seems to be working very well indeed. Tue Dec 19 07:08:09 -0800 2006 2110339 10996 JK Grence the Cosmic Jester 1 2112198 I use a 99 cent store tupperware container. It's plastic, but it keeps the air out and the sugar fresh. If you leave it in the paper container, it's sure to turn solid. If it's already solid, you can microwave it 5 seconds at a time until it's soft. Keep an eye on it, sugar burns quickly! Tue Dec 19 08:16:08 -0800 2006 2110339 11577 Pei 1 2133202 I microwave it to soften, no big deal. Thu Dec 28 04:59:52 -0800 2006 2110339 61370 munch_kin