I want to ensure my brown sugar stays fresh and easy to use. What are the best methods for storing brown sugar to prevent it from hardening or clumping? Are there any tips or tricks for maintaining its moisture and texture over time?
When I started baking more frequently, I found that brown sugar often hardened into a rock if not stored properly. To keep it fresh and usable, I discovered that storing it in an airtight container works wonders. I also place a few slices of bread or a dampened terra cotta disk in the container to help maintain moisture and prevent clumping. These simple tricks made a big difference in keeping my brown sugar soft and easy to work with. I’ve found that these methods are effective and have saved me from the frustration of dealing with hard sugar.
I have always used one slice of bread, just like my mother did. Whatever kind of bread is fine. Place it in an airtight jar on top of the brown sugar. The sugar does not harden even after the bread has dried out. I’ve spent thirty years doing this. The bread doesn’t get moldy, either.
The brown sugar must first be placed in an airtight container. Take it out of the box. In order to prevent it from drying out and becoming brick-like, you must then add something that retains moisture. I’ve heard of people filling the jar with a marshmallow or a slice of apple. We utilize a ceramic disk similar to the one shown in the pictures below.
