We’ve all been there.
You’re about to bake cookies, and your brown sugar is hard as a rock.
Crunchy. Stale. Fossilized.
What does one do? Can it be fixed?
First, let’s examine the inner workings of brown sugar.
Why does brown sugar harden so fast?
Brown sugar is made up of granulated sugar + molasses. Molasses adds moisture. This gives it that soft, sand-like quality. Dark brown sugar contains more molasses than light brown sugar and the two can be used interchangeably. However, when exposed to air, brown sugar will eventually dry out.
Here are 3 common preventative solutions:
- Bread
- Apple slices
- Marshmallows
Now, let me preface by saying that all of the above solutions work. They work really well. The idea is to place a slice of bread, apple, or a few marshmallows on top of the sugar and store in an airtight container. They add moisture back to the sugar. It will stay soft for days. Weeks even.
Hooray! Problem solved!
But wait- what if I don’t have any of those things?
Problem #1: availability.
Most of us have bread in the kitchen. Maybe apples. But marshmallows? Probably not.
So, let’s ditch the marshmallow idea and use bread instead.
Problem #2: mold.
If you add bread to sugar it will stay soft. But eventually, it will create mold. Same goes for apple slices. (I’ve heard that marshmallows are mold-resistant but that brings us back to problem #1).
Now what?
You’re left with a big pile of soft brown sugar… that you can’t use.
Here’s my boring (yet effective) solution:
Just use a container.
Immediately after opening, dump your sugar into a container with a tight fitting lid. Alternatively, keep the sugar in its original packaging (either plastic or wax coated bag- no box) secure the top and then place into a container. Either one will work. Store in a cool, dry place. Never refrigerate. I use a glass one with a BPA free lid.
But what if…
It’s too late? And you have a brick of brown sugar?
I have a solution for that too.
How to soften hard brown sugar
The microwave method is my favorite. It’s the fastest.
Place your sugar into a coffee mug. Fill another mug with water. Microwave both mugs for about 10-20 seconds, increasing time as needed. The steam from the water will soften the sugar. Just like magic. But don’t over do it- you’ll have hot caramel!
*Tip: Use oven mitts when removing the mugs from the microwave. They are very hot.
If you don’t have a microwave, use a food processor. The sugar won’t be as soft but it’s still usable.
Or, ask Santa to get you one.
Try this minimalist approach on how to soften brown sugar. It works like a charm.
Have a great tip not mentioned here? Do tell!
Comments
Doris Hintz says
If the chunk of brown sugar is too big for a mug then what?
Donna says
Preparing Thanksgiving pumpkin pies today and I was faced with rock hard brown sugar. Put some in a mug in the microwave with another mug of water……timed 20 second intervals until it softened up……thanks, saved my bacon!
Emilie Raffa says
Hi Donna! So glad you found this helpful. Rock hard brown sugar can certainly be a pain, right? xx
Pamela Green says
Great tips! I’m saving for when this happens again and I can’t remember what you said!
Emilie says
Hi Pam! Haha… yes, the hardest part is remembering what to do! Such is life… Hope this helps. It’s such a simple, yet effective solution.
Hanna says
I actually don’t have a microwave, so I haven’t tried that solution. If my brown sugar hardens, I’ll put a damp paper towel over the top of the container, just under the lid. That also does the trick!
Emilie says
Hi Hanna! Yes! I’ve heard of the damp paper towel trick. Thanks for sharing. How long do you leave it on?
Francesca says
Kitchen wisdom <3 (but seriously, apples in sugar?)f
Emilie says
It’s true! Same with the marshmallows! That’s why I shared an alternative solution for those who wanted something quick and simple. :)
Traci | Vanilla And Bean says
Tips like this make working in the kitchen even better! Thank you, Emilie!
Emilie says
You’re welcome Traci! You have some great ones too. That’s what I love about cooking and recipes. Everyone has their own spin and loves to share! :)
Adrienne says
I always empty a bag of dark brown sugar straight into an airtight container and if I don’t bake for three or four weeks, it is a solid brick. So that isn’t a good solution for me. I will try the microwave idea.
Emilie says
Hi Adrienne! Thanks for sharing your experience! I know how frustrating this can be.
You might want to try the other suggestion mentioned above- keep the brown sugar in its original packaging (wax coated or plastic bag-no box) tightly secure the top and then place into a container. That might help! Also, a reader (1st comment) mentioned she puts hers in an aluminum coffee can…
I just learned that different brands of brown sugar have more molasses than others. For example, I always use Domino brand because that’s what’s readily available at my grocery store. However, recently I tried brown sugar from Target (Market Pantry brand? I forget) and that one stays softer longer than Domino. You might want to try that too.
But when all else fails, go for the microwave. It is very reliable.
Hope this info helps! Happy Holidays! :)
Jayme says
Confession: I have three bags of brick-hard brown sugar down in my basement. It’s just that sometimes I just cook fast and furiously and forget to seal the bags properly. Lazy, I know! I will discipline myself to use a sealed container and will borrow my neighbor’s microwave to fix those three almost-full bags! ;-) Good tips!
Adri says
Hi Emilie
I’m with you on the apple and bread method; the mold factor =the yuk factor. I subscribe to the tight fitting lid method. Failing that, and it does fail sometimes, I too go for the microwave. I am pleased to see we are of one mind on this. It seems like such a small issue, however when one is faced with fossilized brown sugar, it becomes an issue of pressing importance.
Buone feste!
Emilie says
That’s exactly it- the proper storage of brown sugar seems insignificant, until you need it! In a hurry. That’s why I offer the microwave method in addition to preventative solutions. Like minds ;)
C says
Keep brown sugar soft, put bag inside aluminum coffee can with original plastic tight fitting lid.
Emilie says
Ooo, I’ve never tried that one before, but similar concept. I certainly have plenty of coffee cans lying around. Thank for the tip!