Both light and dark brown sugar are ingredients in my favorite banana bread recipe. It is not uncommon for me to reach for my brown sugars and find that one of them has hardened.
This is easily preventable, and I have changed my ways so that softening brown sugar is something I no longer need to do. You can follow these easy tips so that your brown sugar doesn’t harden, either.
Air Tight Container
An air tight container is one of the best places to keep brown sugar. This is what I do these days. My brown sugars are each kept in a Tupperware container that keeps the air out.
A bag that zips closed is also a great place to keep brown sugar. The reason I did not go with this solution is because bags are not easily organized. I’m anal, and want my cupboards to look neat and tidy. Using air tight containers allows me to stack containers while maintaining a sense of organization.
You can also store your brown sugar in the refrigerator. I haven’t tried this, so I don’t know if you can simply use the bag or box it comes in, or if you should transfer it to a different container.
Softening Brown Sugar That Has Hardened
The reason brown sugar hardens is because it looses moisture. You can try any of these methods to bring moisture back to your brown sugar:
- Place a slice of bread into a ziplock bag, then add your brown sugar. It will take the duration of a day for the brown sugar to absorb the moisture from the bread and soften.
- Preheat your oven to 250°. Spread pieces of your brown sugar on a pie plate, and place the plate in the preheated oven. Wait three minutes, then test for doneness. It will be done when you poke it with a fork and it crumbles. If it doesn’t crumble, leave it in for a few more minutes, then check again. Use immediately when done.