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Brown Sugar Storage

Breadcrumbs May 15, 2013 05:02 AM

For years I kept my brown sugar in a Tupperware container and it did a reasonable job of keeping my brown sugar soft and clump-free. Reasonable but not outstanding.

I'm now replacing my old, odd-shaped containers and looking to replace them with with a more streamlined system. mr bc uses brown sugar daily on his oatmeal so I need a container that stands up to daily use and, does a good job of keeping brown sugar moist.

Does anyone have a T&T favourite to recommend?

I did find one on King Arthur's site but it seems to get mixed reviews:


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  1. JayL RE: Breadcrumbs May 15, 2013 05:34 AM

    I keep it in the original plastic bag with no issues. Seriously.

    The older box-style Domino would harden up on me, but I don't purchase those anymore. I usually buy the sugar in plastic bags and it doesn't dry out...and we use it very slowly/infrequently.

    1 Reply
    1. re: JayL
      juliejulez RE: JayL May 15, 2013 08:59 AM

      Same here. I don't use brown sugar that often but if I buy the kind in the plastic bag it keeps for a long time.

      You can also get one of these disks http://www.brownsugardiscs.com/

    2. m
      miss_belle RE: Breadcrumbs May 15, 2013 07:30 AM

      I keep mine in the original plastic bag too. But in the fridge since I don't use it that often. It stays soft although not exactly 'fluffy'. I think it was those wax papery lined boxes that were the problem years ago.

      1. BIGGUNDOCTOR RE: Breadcrumbs May 15, 2013 01:10 PM

        The issue is it drying out. If it gets hard, a piece of bread tossed in with it will soften it up overnight. I have used a damp paper towel, and have even microwaved it to soften it up in a hurry.

        The ceramic sugar containers have an unglazed lid that you soak in water, and that keeps the humidity up, like the discs do.

        1. DuffyH RE: Breadcrumbs May 15, 2013 05:23 PM

          I used to use tupperware, too, but after getting a set of Snaplock plastic I've found it works much better. I'm not sure why, it seems both should be airtight. (shrug)

          I got the set at Costco or Sams, and have since bought a 2nd set, plus 2 sets of Glasslock. I'm a convert.

          1 Reply
          1. re: DuffyH
            Hobbert RE: DuffyH May 15, 2013 06:15 PM

            Yep, I use Snaplock too and it works perfectly.

          2. c
            catface1 RE: Breadcrumbs May 15, 2013 06:12 PM

            I keep some in a canning jar and the rest I put the bag in the frezzer. Works well for me.

            1. r
              redips RE: Breadcrumbs May 15, 2013 06:16 PM

              I use the boxed brown sugar, but place a moist paper towel inside a snack size ziplock bag, left"unzipped", before closing the box. I replace it when it dries out, which takes weeks...if not longer. Acts like a humidifier (I do the same thing with Cigars :))

              1. i
                Isolda RE: Breadcrumbs May 16, 2013 02:58 PM

                I use one of those ClikClak plastic storage containers from the Container Store. I also use a little terra cotta disk, soaked in water for 10 min, then press it into the sugar. Keeps it moist, but if you go through it quickly, you won't have a problem and probably won't need the little disk.

                1 Reply
                1. re: Isolda
                  DuffyH RE: Isolda May 16, 2013 06:38 PM

                  Cook's Illustrated tested a Brown Sugar Bear and liked it. Here's an Amazon link:


                2. k
                  kseiverd RE: Breadcrumbs May 16, 2013 03:31 PM

                  When brown sugar was found ROCK hard, my grandmother with slice off a pieace of apple and put in container/jar over night. It was totally soft within a day.

                  1. e
                    escondido123 RE: Breadcrumbs May 16, 2013 05:09 PM

                    I buy the brown sugar at TJs which comes in a resealable bag, but eventually it gets hard--and that's when I break it into chuncks and create what used to be sold as "brownulated sugar. Put it in the big Food Processor and let it rip--you will have spoonable sugar that will never clump again...perfect for oatmeal, you can even keep it in a sugar bowl.

                    1. paulj RE: Breadcrumbs May 16, 2013 06:09 PM

                      Any of the low cost plastic storage containers (Rubbermaid, Glad, similar generic) should do just as well as the Tupper.

                      Snap-n-lock with a gasket and locking tabs should even be better.

                      1. d
                        dolly52 RE: Breadcrumbs May 16, 2013 06:18 PM

                        Brown sugar seems to always get hard on me, I just started gratiing it,

                        1. l
                          lisaonthecape RE: Breadcrumbs May 16, 2013 06:32 PM

                          Sur La Table sells brown sugar savers (sometimes called brown sugar moisture stones) that I have found very effective. I just substitute a Ziploc bag for the original plastic packaging and store on the pantry shelf in its original box. If you need to soften brown sugar in a hurry (unlike the apple or bread methods), the microwave works well. Just microwave some water and a separate container of brown sugar, and you'll have soft brown sugar in a couple of minutes.

                          1. firecooked RE: Breadcrumbs May 16, 2013 08:56 PM

                            The best solution depends on where you live... And what the humidity is. My place in San Diego, the brown sugar stays soft in the not-exactly-resealable bag from Trader Joes. My place in Phoenix, the bag goes into a Tupperware-like container, and I sprinkle in a few drops of water. And will still get hard if left for a couple of months. But sprinkling with more water and left sealed for a few days normally fixes it.

                            1. JayL RE: Breadcrumbs May 16, 2013 08:59 PM

                              I have an opened zip bag of brown sugar in my cupboard that has been opened well over a month. It's as soft as the day I bought it.

                              Strange, eh?

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