Brown Sugar???

I always have the problem of my brown sugar turning into a solid brick... It doesn't matter how well sealed it is, or where I store it (I've tried everywhere from warm, cool cabinets to fridge and freezer). No matter what I do...I end up with a brick.

Anyone have any suggestions on keeping it fresh and non-solid, lol!?!

 

Store it in a bag with a whole apple.

 

get what you need and pop it in the microwave for a few seconds.

they say store some apple or a slice of bread

 

I store mine in an airtight glass jar with a slice of bread and it always stays fresh and soft.

 

What is happening is air is getting into your brown sugar and bringing moisture with it - it is the moisture that causes the brown sugar to harden. All the above ideas (especially the bread) pull the moisture from the brown sugar into itself and keep the brown sugar soft.

You can also buy a little piece of terra cotta (places like target and walmart) --it's usuallly flat with a pretty pattern on it -- and the terra cotta pulls the moisture out, and you don't have to worry about mold (as might happen with bread or apples)

GOod luck.

 

here is what gweeny is talking about

http://www.chinaberry.com/prod.cfm/pgc/12100/sbc/12105/inv/12731/tid/808100606

http://www.sugarbearsinc.com/

 

Thanks for all of your suggestions! Can't wait to have brown sugar that I don't have to abuse with a hammer before using!

 

I loooove my "Brown Sugar Bear"! But, when I had the problem of my brown sugar turning into a brick I would grate it.

 

I keep mine inside its original bag with all the air squeezed out before I tie it closed. Then that bag goes into an airtight canister. Always soft.

 

I use the piece of terracotta in a nice sealed container it works great.

 

I've always stored it in Tupperware and haven't had a problem. Maybe the brand is just bad?

 

I have tried all of the above and they all work. Now I make my own brown sugar. This way it is always soft and fresh and I think it tastes better.

 

How do you make your own brown sugar?

 

I use, depending on the recipe, 1-2 tbs of molasses to one cup of granulated suger. 2 tbs will give you a rich, dark brown sugar and less will give you a lighter brown sugar. I just put the ingredients in the blender. If you have a processor, it is even better.

 

Oh!
I forgot to mention that if you use robust molasses then you can use less molasses because it has a stronger flavor than light molasses.

 

When I buy organic brown sugar it is almost always hard. I spray it with water and let it sit awhile and repeat until it is all soft and then place it an air tight container.

Thanks, Patty, for your version. It is nice to know about this substitute when I am out of the real stuff.

 

Thanks, Patty!

 

Great ideas! Thanks everyone! And I never would have thought about making my own! Great to know!!!!

 

That is just plain old COOL! Thanks!