No matter how long you've been cooking, it seems that brown sugar remains one of the kitchen's most aggravating ingredients. Poorly packaged - in a box that never seals tightly - it hardens and clumps easily. The key is to never let it dry out - a condition that requires two steps.
The first step is to immediately transfer the brown sugar to a tight, moisture-proof container. And the second step is to add something to that container that will contribute moisture. Here are some suggestions that seem to work for people:
- Serious Eats recommends adding a marshmallow to the container.
- Add a terra cotta sugar bear, especially made for the purpose. Pre-soak and put it in the container with the sugar. (We've had one for 20 years and it's still going strong).
- Slice of bread (though be careful not to allow it to get moldy).
- Sliced apples
- Don't add anything, but keep the container in the freezer.
And if it gets hard, don't panic. Just put a moist paper towel on top and microwave it for about 30 seconds. Then break it up.
Of course, you can always use up the brown sugar before it gets soft - maybe in these highly rated Brown Sugar Cookies from Joy the Baker.
Photo courtesy of Joy the Baker
3 comments
Jane
Queezle_Sister
We always use a sliver of apple, but I like the bear approach. Might have to order some.
Christine