Brown Sugar

Brown Sugar on Day 1

If you have ever cooked with brown sugar, then you know that the consistency of fresh just-opened-the-bag brown sugar is moist and gritty.

Brown Sugar on Day 3
(Photo by Thegreenj)

And if you have ever exposed the container in which you store it to so much as a hint of moisture, then you are the proud owner of a bag-shaped sandstone sculpture impervious to measuring spoons and mallets alike.


There are all sorts of hints and tips out there as to what to do to prevent your brown sugar from hardening.  Here's one more:

Cut the corner off the bag so there is only a small opening.  Use this as a spout and "pour" your brown sugar into whatever measuring tool you need.  I tend to do this directly into the measuring cup.  

Brown sugar doesn't exactly pour, so you have to massage it out of the bag and into the container. 

Never put anything in bag. This is key.  Do not use a spoon or a chopstick or anything to help get the sugar out.  This is how the moisture gets in.

When you are done getting the needed amount of sugar out of the bag, press the bag to get all the air out.  Fold over the corner with the small spout cut into it about 3 or four times to prevent air from getting in, and clip it in place.

You will have soft brown sugar every time.