have a store cupboard full of different types of brown sugar, all of which are unusable. The moment they are opened, they go rock hard and don't even respond to bashing. Are there any brands that come in resealable boxes, or is there some other solution?
Brown sugar contains more moisture than white sugar because it's mixed with the molasses syrup during manufacture. If you don't store it properly in an airtight container, the moisture evaporates and the sugar hardens, forming a large brick. There are all manner of antidotes. My mother always used to put a grape into the jar with white and brown sugar. This had the magical property of keeping both sugars soft and usable. She just had to remember to replace the grape, or grapes, every so often. Why this worked, I'm not sure, but I am sure that someone will illuminate me. Other suggestions include placing a slice of bread on top of the hardened sugar in an airtight container and leaving overnight; ditto a wet cloth or a piece of pottery soaked in water. Or if you need instant results, put the brown sugar in a container into a microwave with a small bowl full of water beside it. Microwave at full power for about one minute. If it's still hard, try for another 30 seconds. You can keep doing this until the sugar is soft, but take care you don't overdo it and melt the sugar. I guess you could do the same thing in a low oven. It'll take a bit longer. And if you're really desperate, bung it in a food processor, whiz it and sieve it.
Brown sugar contains more moisture than white sugar because it's mixed with the molasses syrup during manufacture. If you don't store it properly in an airtight container, the moisture evaporates and the sugar hardens, forming a large brick. There are all manner of antidotes. My mother always used to put a grape into the jar with white and brown sugar. This had the magical property of keeping both sugars soft and usable. She just had to remember to replace the grape, or grapes, every so often. Why this worked, I'm not sure, but I am sure that someone will illuminate me. Other suggestions include placing a slice of bread on top of the hardened sugar in an airtight container and leaving overnight; ditto a wet cloth or a piece of pottery soaked in water. Or if you need instant results, put the brown sugar in a container into a microwave with a small bowl full of water beside it. Microwave at full power for about one minute. If it's still hard, try for another 30 seconds. You can keep doing this until the sugar is soft, but take care you don't overdo it and melt the sugar. I guess you could do the same thing in a low oven. It'll take a bit longer. And if you're really desperate, bung it in a food processor, whiz it and sieve it.
