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How do you remoisten dried brown sugar?

g
glitch Dec 14, 2007 01:00 PM

Are there any ways to INSTANTLY remoisten dried-out brown sugar? I want to make a chewy bar dessert recipe that requires brown sugar, but mine is all dried out. Can I add a little bit of liquid to the recipe as well? Suggestions?

  1. s
    sistinas Dec 14, 2007 01:03 PM

    Put it in the microwave for 30 seconds at a time and it should soften up enough to mash it up with a fork after 1-3 cycles. Really!

    3 Replies
    1. re: sistinas
      t
      Tay Dec 14, 2007 01:08 PM

      That should work. If it doesn't, just put a small cup.bowl of hot water into the microwave along with the brown sugar. It will "remoisturize" the sugar.

      1. re: sistinas
        g
        glitch Dec 14, 2007 01:09 PM

        before microwaving, do I need to add any liquid>?

        1. re: glitch
          s
          sistinas Dec 14, 2007 01:32 PM

          Nope... just put it in a microwave-safe container and nuke it.

      2. jfood Dec 14, 2007 01:20 PM

        happened to jfood two nights ago and as sistinas suggests 30 secs in MV. It is unbelievable whatthis does. It saved jfood's crisp.

        and no liquid. jfood just placed it on a plate.

        10 Replies
        1. re: jfood
          n
          Nyleve Dec 14, 2007 01:38 PM

          And DON'T let it sit around for very long after you do this. Use it immediately. As soon as it cools completely, it will re-harden.

          1. re: Nyleve
            v
            Val Dec 14, 2007 05:34 PM

            I live in Florida now so I don't have hardening problems anymore with brown sugar but when I lived in NJ, I used to keep a small piece of bread in the brown sugar plastic bag and that kept it moist. You might try that, too.

          2. re: jfood
            coll Dec 15, 2007 11:41 AM

            I got brown sugar really cheap at Walgreens and it was harder than a rock. I had to microwave it this morning for 30 seconds at least 4 or 5 times! From now on, I won't buy this on sale, no telling how old it is. Last box I got at a normal price was as soft as could be, and only 30 cents more. Such a cheap item to start out with.

            1. re: coll
              alkapal Dec 15, 2007 09:20 PM

              i don't immediately think of walgreen's for baking supplies! ;-)

              oh, and storing a cut apple with the sugar will keep it soft.

              1. re: alkapal
                coll Dec 16, 2007 03:13 AM

                Me either, I just started going there because I'm on a tight budget. Everything is half price and it helps out. But sometimes you get what you pay for! Anyway it'll all be gone in the next couple of days, when I finish my cookies.

                1. re: coll
                  v
                  Val Dec 16, 2007 03:37 AM

                  I must say that I've found walnut pieces and pecan halves at Walgreen's at a huge savings over Publix, really great.

                  1. re: Val
                    alkapal Dec 16, 2007 04:01 AM

                    that's good to know. everything is "half-price"? from grocery stores nearby?

                    wish they were here in northern virginia. i ilke walgreen's in florida, when i visit. actually, i wish publix were here, too...

                    1. re: alkapal
                      v
                      Val Dec 16, 2007 07:05 AM

                      No, not everything is half-price. But where I am in SW FL, the nuts are particularly a good buy.

                      1. re: Val
                        alkapal Dec 16, 2007 08:10 AM

                        i'll let my sisters know in fort myers!

                        1. re: alkapal
                          coll Dec 16, 2007 10:36 AM

                          You have to look at the weekly flyer, THEN everything on sale is about half the price of anywhere else. Don't know how they do it. Food is the least of what I pick up there, by the way.

          3. h
            HillJ Dec 14, 2007 01:38 PM

            Out of my tip file. I use these preventative measures:
            1. To keep brown sugar moist, store it in an airtight container with any of the citrus fruits like whole orange, lemon, or lime. I tend to use a small lime.
            2. Hardened brown Sugar - Place a slice of bread in it to soften it back. Works surprisingly quickly. If you are planning to make cookies, leave a slice of bread in the bag of sugar overnight and in the am you're good to go.

            3. In a hurry? The microwave method, if you've got a lump of dried brown sugar.

            7 Replies
            1. re: HillJ
              maplesugar Dec 14, 2007 01:50 PM

              My 2 cents: I keep a terra cotta disk(soaked then wiped so it's damp but not wet) in my brown sugar container...works very well to keep soft brown sugar soft, just doesn't immediately soften the hard stuff.

              1. re: maplesugar
                h
                HillJ Dec 14, 2007 04:21 PM

                maplesugar, I've read about the terra cotta and seen them sold in kitchen supply stores but never tried it. Can you use the disks a long time?

                1. re: HillJ
                  toodie jane Dec 15, 2007 11:29 AM

                  use a piece of clean broken clay pot, if available. Much cheaper.

                  Use literally (think: Grecian ruins) forever.

                  1. re: toodie jane
                    chef chicklet Dec 16, 2007 03:41 AM

                    Great tip!

                    1. re: chef chicklet
                      alkapal Dec 16, 2007 03:59 AM

                      make sure it is not from china, or do a lead test. not kidding!

                      1. re: alkapal
                        chef chicklet Dec 16, 2007 07:36 AM

                        Oh now you tell me.... ha! will do.

              2. re: HillJ
                Googs Dec 16, 2007 08:15 AM

                I do store my demerara in an airtight container. It will still get hard by the very, very end of its run. I too use the bread trick. Preferably either a stale or lightly toasted piece. A few hours later I have soft sugar again. I like to throw the bread out as soon as it's achieved its task so I have no worries about contamination.

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