Photo: Joyrich
I've heard a variety of different methods for keeping your brown sugar de-clumped, and to be honest, I'm a bit wary of each one. Here's a breakdown of what the grapevine says about keeping your brown sugar fresh --- why not give it a shot and report back with your findings?:
According to
ThriftyFun:
Store brown sugar you plan to save for later baking in an airtight container with a
fresh slice of bread. The moisture in the bread will keep your sugar soft, moist, and ready-to-use. When the bread dries and hardens, simply replace it with a fresh slice. You can feed the old, dry one to the birds and squirrels.
From
WiseGeek:
If your brown sugar is hard as a brick, you can restore it to a usable consistency by placing it in a tightly sealed container with an
apple wedge for one to three days.
From
WiseGeek:
You can purchase a
terracotta disk at many kitchen supply stores that will keep your brown sugar free flowing.
Which sounds like the real deal to you? Any brown sugar tips you swear by?
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Reader comments (Page 1 of 1)
I put a few mini marshmallows in my brown sugar and somehow it keeps it moist and fresh!
ReplyThe bread trick works - both for making keeping clumps from developing in brown sugar, but also for unclumping brown sugar long after it's gotten rock solid. Used this trick many times over the years.
ReplyThe terracota stone WORKS! I bought one recently and it turned a brick of brown sugar into soft, fresh brown sugar. I was amazing!
ReplyAnother "free" trick that works: Store your brown sugar in the freezer and take it out 30 minutes before you need it and it will be soft.