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Q:

Is there a way to keep brown sugar from getting clumpy and rock-solid after opening it? It's one frustrating part of baking I don't know how to resolve.

Posted Tuesday, February 23, 2010 at 3:17 pm by DMV
4 answers
  • A:
    First, be sure to transfer your brown sugar into an air-tight container or ziplock bag immediately after opening. Throw a small piece of bread or soda cracker in with the brown sugar- it will absorb moisture and keep your sugar soft!
    Posted Tuesday, February 23, 2010 at 3:22 pm by Kelsey Clark
  • A:
    I pour it out of the bag and keep it in a lock -n- lock container. Its always nice and soft.
    Posted Sunday, February 28, 2010 at 6:45 pm by Food-E-2
  • A:
    I keep my brown sugar in a airtight container but it still gets hard after a while. When I start a recipe, I open the container and cover with a damp paper towel or dish towel and just put the top over it (I don't click the top) and let it sit for about 30 minutes or so - I don't know why but it softens the brown sugar like magic. I read this somewhere and tried it! Good luck!
    Posted Friday, May 7, 2010 at 2:42 am by Baker in Medford
  • A:
    why sure, just put in the mirco for a few seconds at a time.
    Posted Monday, July 26, 2010 at 12:48 am by misstukwila