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Brown sugar

Any tips on how to store brown sugar so it doesn't turn hard as a brick?

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  1. 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.

    1. I've read that you can add a slice of apple to the bag to add moisture - haven't tried it though.

        1. re: emilief

          i tried this once before and the sugar was hard as a rock. i thought maybe the moisture in the sugar froze.

        2. 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.

          1 Reply
          1. re: pescatarian

            I have one of the clay disks also and it does really work!

          2. 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.

            1. 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

              1. 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.

                1. 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.

                  1 Reply
                  1. re: rebs

                    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.

                  2. I do exactly what rebs does. . .

                    1. 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!

                      1. 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.

                        1. 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!

                          1. I microwave it to soften, no big deal.