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Dec 14, 2007 01:00 PM

How do you remoisten dried brown sugar?

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?

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  1. 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

      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

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

        1. re: glitch

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

      2. 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

          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

            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

            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

              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

                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

                  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

                    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

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

                      1. re: Val

                        i'll let my sisters know in fort myers!

                        1. re: alkapal

                          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. 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

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

              1. re: maplesugar

                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

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

                  Use literally (think: Grecian ruins) forever.

                    1. re: chef chicklet

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

              2. re: HillJ

                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.