Kitchen Tip: Saving Hardened Brown Sugar

There’s this obstacle that I come across in my cabinet every now and then. I usually just push it aside and continue looking for whatever I was looking for. I try my best not to pay much attention to it because it means that I will have to “deal” with it. I’m talking about the ever so yummy, yet easily hardened…..brown sugar. The molasses in brown sugar contains much more moisture than regular white sugar so it goes hard if this moisture is lost. It’s usually due to improper storage. Or in my case, lazy storage.

I don’t use it that often so it remains that ingredient way back behind the high and mighty flour, the sugar as white as the driven snow, and behind the fake but amazing artificial sweetener that saves me calories when I’m feeling fat. But I came across it the other day and decided that it was time.

It was time to deal with the rock that IS my brown sugar.

One way that I’ve always known about but have just been too lazy to do is placing a piece of bread inside a container with the brown sugar. The bread helps it regain it’s moisture leaving the brown sugar soft and fluffy. And that piece of bread? Yeah, it will become a rock itself.

I suggest using an end piece if you don’t want to use up your precious pretty pieces.

Way to save brown sugar #1: Place the brown sugar in a container with a piece of bread overnight. It may take up to a couple days. I always keep one in mine now in order to prevent this. You can just change out the pieces every now and then.

Or then there’s a microwave method. No, we’re not talking about making caramel. Adding a cup of water or placing a damp paper towel in with the brown sugar and nuking it for a few seconds can quickly give it back it’s moisture making it usable again.

Way to save brown sugar #2: Place the bag of brown sugar in the microwave open with a cup of water or very damp paper towel. Microwave for about 20 seconds. See if it’s softened to your liking and possibly put it back in for another 10 seconds or so if necessary.