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Mar 22, 2009 05:18 PM

Brown Sugar

Bought a large bag of brown suger at costco. Made it half way through but today, I notice I have a "brick" of brown sugar. Just hard as a rock. I hate to waste all that sugar. Is there a way to bring it back from the rock hard state?

I'm assuming I should have kept it in a more air tight place than a zip lock bag.


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  1. I've done the apple thing, which works. And no amount of air-tightness will prevent this, in my experience. Brown sugar was apparently a brick in a previous life, and it keeps trying to revert back to that state.

    4 Replies
    1. re: small h

      I actually put mine in a lock and lock container and it never goes hard.

      1. re: LaLa

        i've seen those lock and lock containers advertised. you like them a lot?

        1. re: alkapal

          I have a cupboard full of lock and lock. Some are the dollar store clones (just as good) I love them. They lock securely and you don't have to pry to lid to get them off. There is a silicone seal in the lid and they are airtight. Just love them.
          Did I mention that I love them? Just in case I forgot...I love them.
          Junked all my tupperware.

          1. re: alkapal

            I love them....they are very easy to use and everything stays so fresh. I would put it in the top three best things I have ever bought for my kitchen.

      2. I just keep mine in a zip top back in my pantry. It never goes hard.


        1. I seal the bag with a zip tie and then put that bag in a 1 gallon zip-lock bag. If it still get hard, put the brown sugar in the microwave on the lowest setting for 1 minute the next time you need it.

          3 Replies
          1. re: Kelli2006

            I dealt with this recently. I put it in a tupperware and poured a couple of tablespoons of water over it. If I recall it took a couple of minutes but it did get soft again

            1. re: CoryKatherine

              haha forgot to mention that i put it in the MICROWAVE for a couple of minutes. I'm dumb.

              1. re: CoryKatherine

                I don't even use that much; just a few drops'll do. But then, I also put a limited amount of sugar into a convenient container, keeping the rest tightly sealed in its original bag for later use.
                Bit of water, bit of a shake, and about ten minutes later, perfectly soft brown sugar once again.
                Also, this is Demerera I'm referring to. I make no claims for other brown-hued sugars.

            2. And if you don't have an apple around, a slice or two of fresh white bread will do the same thing. Transfer the sugar to a large zip-lock bag, add the bread and the sugar will suck all the moisture out of the bread and be soft again in 24-48 hours. Toss the bread and reseal the sugar.

              2 Replies
              1. re: mcsheridan

                I do the bread trick also; works like a charm.

                1. re: mcsheridan

                  Ditto, I keep me in 2 ziplocks, FL humidity ... but I double bag, but sometimes it still gets hard. I usually just whack it with my meat mallot and it is fine or put a slice of white bread in it and 1 day later, soft. But I don't mine hitting it a few times. Still tastes the same. It doesn't bother me if it is hard, I can still use it.

                2. Haven't tried this for quite a while, but a few seconds in the micro seems to have done the trick. Maybe start at 15?

                  1 Reply
                  1. re: corneygirl

                    i'm surprised you're the first to suggest this, but i nuke mine every time. it works like a charm. depending how much you have, 20-30 seconds usually does the trick (and I have a high-powered microwave).