How To Keep Brown Sugar From Hardening?

How to keep brown sugar from hardening?

In this brief guide, we will answer the question “How to keep brown sugar from hardening?” With an in-depth analysis of how to soften brown sugar again. Moreover, we will also discuss the reason for the hardening of brown sugar.

How to Keep Brown Sugar from Hardening?

Rust Proof container

Brown sugar should be stored in a rustproof container with a tight-fitting lid in a cool, moist environment.

Plastic bag

Brown sugar can also be kept in a resealable, moisture-proof plastic bag. Brown sugar is at its best when consumed within six months after purchase and opening.

Double packing

Place your brown sugar in a plastic bag, then inside an airtight storage jar. The brown sugar bag will keep moisture in while the container will keep air out. Brown sugar should stay soft for at least 12 months if this approach is used.

Avoid refrigeration

Brown sugar should not be kept in the refrigerator. However, if you live in a very dry environment or intend to store it for an extended period, you may want to freeze it.

Freezing

We recommend freezing brown sugar in an airtight mason glass jar, small airtight Tupperware containers, or airtight freezer bags. Brown sugar in its store-bought package should not be frozen. That’s a dangerous combination.

Before using, thaw frozen sugar and remove clumps with a fork. If ice crystals form after extensive freezer storage, mix the sugar regularly while it thaws to avoid moisture from affecting the sugar.

How to make brown sugar soft again?

You can soften your brown sugar again by following the below tricks:

Microwave

In a microwave-safe bowl, place the brown sugar lump.
Wet a paper towel and wring it out until it’s only slightly damp.
Microwave in 10-second increments until the sugar is crumbly again.
To help break up the lump, poke the sugar with a fork between bursts.
Make careful you don’t heat it for too long or the sugar may dissolve.
Handle with caution because the sugar may be quite hot.

Oven

Preheat the oven to 250 degrees Fahrenheit. Place the hard sugar in an oven-safe container and cook it in the oven, checking and crumbling with a fork every couple of minutes, until the sugar is soft.

Caution: The sugar will be extremely hot.

Bread

Place a slice of fresh bread and the lumpy brown sugar in an airtight container. After a day or so, the sugar will have absorbed enough moisture from the bread to revert to its soft and crumbly state. Remove the bread before it moulds.

Terracotta

Simply soak a piece of terra cotta in water for 20 minutes before placing it in an airtight container with the dried-out sugar lump. By maintaining an ideal moisture level, the terra cotta revives the sugar and prevents it from lumping up again in approximately a day.

Time-efficient method

Put the solidified brown sugar in a container with a tight-fitting lid. Combine any of the following with the sugar in the container:

A piece of plastic wrap or foil-wrapped in two dampened, not dripping paper towels.
Large marshmallows

Place the lid on the container and carefully seal it. After around 2 days, or until the sugar has absorbed the moisture and softened, remove whatever has been added to it. Separate the clumps of sugar with a fork, then securely reseal the container.

What causes brown sugar to harden?

Brown sugar hardens as the moisture in it evaporates. Unless properly stored, delicate, fluffy brown sugar granules would harden into a dense brown lump. It’s still safe to consume, but you won’t be able to precisely measure it for a recipe until it’s soft and grainy again.

Is brown sugar still edible once it has hardened?

Yes, brown sugar is still edible when it has hardened. Brown sugar is made out of sugar crystals that have been coated with molasses, and when it dries, the crystals adhere together and the molasses solidifies. All you have to do now is reintroduce some moisture and soften the brown sugar, and you’re ready to go.

Can you freeze brown sugar?

Brown sugar tends to clump together and form rock-hard lumps. This is due to the sugar’s loss of moisture. However, if you catch it in time, you can resuscitate rock-hard sugar. Freezing brown sugar can help keep it soft and prevent it from hardening until you’re ready to use it.