What to do when your brown sugar is hard as a rock

soft brown sugar with a sugar saver

soft brown sugar with a sugar saver

Occasionally I will replace the type of sugar used in a recipe with something else I have on hand. The choice may be because the alternate sugar is healthier, but sometimes it is because brown sugar is required but I have none that is useable. The sugar I have often turns into a hard clump (thank you, dry climate). If you are plagued by this same problem, then this post is here to save the day.

For the issue of brown sugar resembling a door stop, I looked to The Spruce Eats. First off, they explained that “(t)he moisture in brown sugar evaporates much faster than in other similar products and causes the sugar to harden. To remedy this problem, you … can either restore the moisture content or prevent it from evaporating in the first place.”

One of their tricks confronts the problem when you need soft brown sugar right now. They recommend that you “place the brown sugar in a microwave-safe bowl and cover it with a damp paper towel. Microwave the sugar in 20-second increments until it is soft. You can use your fingers or a fork to soften any clumps that remain.” I cannot do this fix because I do not have a microwave. (I see you nodding as you realize why my recipes never talk about using a microwave to heat things up.)

Another suggestion from The Spruce Eats is for when you have thought ahead and do not need soft brown sugar this second. I have never tried this technique either because thinking ahead is not my strong suit when it comes to food. But, here goes: “place a few apple slices (or a slice of bread) in an air-tight container with the brown sugar. Then remove the apple slices or bread when the sugar has softened. You can also place the brown sugar in a bowl, cover it with a damp cloth, and let it sit overnight.”

My solution to this circumstance is to include a brown sugar saver with my sugar. I tried various methods of doing this, including sticking one of the damp terra cotta stones in the zipper bag of sugar, but had no success until a helpful Sur La Table salesman told me I was using the saver incorrectly. The new instructions involved thoroughly soaking the stone for a whole 10 minutes in a bowl of water, then lightly patting it off before inserting it into the sugar. I took it a step further and poured the sugar out of the bag into a (recycled) jar before I put the brown sugar saver in.

I approached the situation by bringing moisture back to the sugar while also attempting to stave off moisture loss. Now I always have soft brown sugar.

Advertisements

4 comments on “What to do when your brown sugar is hard as a rock

  1. What is a sugar saver? I live in a humid climate (thanks, Western New York) so the bread trick works for me, but I’m so curious about this other tool you’re talking about!

    Like

  2. monica emerich says:

    thank you! Great tip from a life-saver website. I so appreciate the time and effort you put into sharing your recipes. I’d nearly given up trying to bake up here at 7100 feet.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s