Brown sugar woes

A

amanda_pennsylvania

Well-known member
So, I've kept my brown sugar in the same container for about twenty years and never had a problem with it getting hard. I've always bought the same brand of brown sugar. But suddenly, my brown sugar is as hard as a rock. Why is this happening? Guess it's time to put an apple slice in there..

 
A slice of bread or heel also keeps brown sugar from getting hard. A slice of

bread in the cookie jar keeps cookies soft and moist.

 
apple slice works really well. also heating up in the microwave works for small chunks that you

need right away. a moist paper towel has worked quite well when I had a big chunk. You have to be patient and wait a day or so.

 
I have a food saver and I keep my brown sugar in a glass

canning jar (wide mouth) and seal it with a canning lid. I do the same with coconut and raisins. You can reuse the lids quite a few times before you have to replace it.

 
Grater is also a great (sorry) way to deal w/ frozen butter when you need it room temp. for a recipe

You know what I'm talking about. For those times when you realize you need butter at room temperature for a cake or pastry and you forgot to take it out of the freezer or fridge beforehand.

Just shred those chilly cubes with your coarse grater (or the shredding disc on your food processor) and VOILA! It's malleable. Technology. What a concept!

 
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