Lulu in Tucson asks the age-old question: How do I keep brown sugar from drying out? Since Lulu lives in the desert, keeping brown sugar soft will means lots of wrapping when storing. Think….layers.
Storing brown sugar.
Once your brown sugar hits air, as you know, it’ll dry out. If your refrigerator is a newer model, it’s probably a “frost-free refrigerator” which actually de-humidifies the air. To beat the elements, triple wrap brown sugar for proper storage. Triple wrap your brown sugar (original bag with a slice of apple, ‘ziplock’ storage bag, and a container. Keep brown sugar in the refrigerator and it will stay pliable for three months. The apple will slowly release the moisture tied up in it’s cells and the sugar will act a a preservative to keep the apple from spoiling. Then, you’ll want to add a new slice of apple.
Softening hard brown sugar.
Microwave Method.
Place sugar in microwave boul with a slice of apple. Microwave for 30 seconds.
Countertop Method.
Place brown sugar in re-sealable (storage) container. Put plastic wrap or aluminum foil ontop. Place damp, folded paper towel on top. Close container for a minimum of eight hours. The humidity in the container will soften within 8-12 hours.
Refrigerator Method.
Add a slice of apple, wrapped in a paper towel, to the brown sugar package. Then stick the package in a ziplock bag. Closed and place ziplock bag in a sealed plastic tub in the refrigerator (not the freezer) for 4-6 hours.
One Response for "Storing Brown Sugar"
if you are talking about brown sugar why not talk about the elements too? it would help many people and children(im one of those children) that would be GREAT!! many people would like to know this kind of stuff. THANKS FOR LISTENING!!!
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