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The Very Best Way to Keep Your Brown Sugar Soft & Fluffy

Food52 logo Food52 1/17/2019 Hana Asbrink

a bunch of different types of food © Provided by Food52

Welcome to Pantry Goals, your destination for all the practical tips and need-to-know tricks to get your space in tip-top shape (and keep it that way).

If you've clicked into this post, I'm going to guess you've been the victim of brown sugar hardening, too. Always at the most inopportune times, of course. For me, that's usually when a chocolate chip cookie hankering strikes and my batter is already in full swing. Cue crestfallen face. (It's a good lesson for why you should mise out your ingredientsbefore starting any cooking project, but let's save that for another day.)

a close up of food on a table: Why You Should Work From a Mise en Place—But Not Always! © Provided by Food52 Why You Should Work From a Mise en Place—But Not Always! Why You Should Work From a Mise en Place—But Not Always! by Alice Medrich a man sitting at a table: Dorie Greenspan's Secret Ingredient for the Chewiest Chocolate Chip Cookies © Provided by Food52 Dorie Greenspan's Secret Ingredient for the Chewiest Chocolate Chip Cookies Dorie Greenspan's Secret Ingredient for the Chewiest Choc... by Hana Asbrink

How can you prevent this scenario from happening again? There are many tips out there (and trust me, I've tried most of them), but the most effective method for me comes down to this incredibly simple, hands-off trick: stick a piece of fresh bread in your brown sugar container once you've opened it.

I don't usually decant my brown sugar (I just keep it shut with an IKEA chip clip), but I'll go the extra step of storing the sugar in its bag in an airtight (this part is key, as air is the devil when it comes to brown sugar) container in the fridge. I guess I use a two-pronged approach here with the bread and refrigerator, but I'm telling you—it works!

a piece of bread: Look closely, you'll see a couple of hunks of bread hiding among the (soft!) brown sugar. © Provided by Food52 Look closely, you'll see a couple of hunks of bread hiding among the (soft!) brown sugar. Look closely, you'll see a couple of hunks of bread hiding among the (soft!) brown sugar. Photo by Me

I've used everything from the pre-sliced supermarket variety to fancier boules, but at the end of the day, it doesn't matter much what kind of bread you use. A simple little corner from any loaf of bread will do, giving the brown sugar just enough moisture to prevent it from turning into a rock-solid block.

And if you, like me, have already encountered this roadblock mid-recipe (and if you don't have a store nearby), don't despair: There's still hope for you yet. Here are a few last-minute tricks for you to try:

a plate of food on a table: Your Best Options for Softening Brown Sugar © Provided by Food52 Your Best Options for Softening Brown Sugar

Your Best Options for Softening Brown Sugar by Teresa Floyd

How do you keep your brown sugar from hardening into a brick? Let us know below!


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