Holiday baking is about to get into full swing and just about every traditional recipe I have calls for brown sugar. Nothing kills my baking joy more then when I go to grab brown sugar only to find a brick in its place.
If a baking marathon is in your future check all your supplies.
Here are some things you can do…
To prevent Brown Sugar Brick from happening in the first place… Store brown sugar in an air tight container.
There are all kinds of things you can use I have one of these Bormioli Rocco jars that I use for my loose tea. But the jar lid locks tight into place, so something like that would work great. I found this set at Amazon for $23.
Currently my brown sugar is stored in a ziplock bag. It is simple and stays fresh.
Is it too late and the brown sugar is already super hard? Stop, put that hammer away… Here are some tips to get the brown sugar soft again..
Put brown sugar in an air tight container like a zip lock bag, a jar or a container of some sort. Put a fresh slice of bread in with it and seal it up. A short time later you will have soft brown sugar again.
Another trick is the same concept but instead of a slice of bread use a Terra Cotta Brown Sugar Saver. They come in all kind of different designs, soak them in water, dry off and keep with brown sugar. It should keep sugar soft for close to 3 months.
Is it too late, your set to cook and don’t have a couple days to wait? The microwave is your best friend. Put your brown sugar in a microwave safe bowl and in a separate bowl add water and microwave for one minute. Keep checking.
Do you have a tip to save the brown sugar? Please share with us.
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