Why Does Brown Sugar Get Hard?
Question:
From Alyssa...
Dear Al's Mom, how do I keep my brown sugar from getting rock hard? Is there any way to store it so it will stay soft? Thanks!
Answer:
Good morning Alyssa! That's a sweet question! Here's everything you always wanted to know about brown sugar, courtesy of www.sugar.org:
Brown sugar retains some of the surface molasses syrup, which imparts a characteristic pleasurable flavor. Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. The rich, full flavor of dark brown sugar makes it good for gingerbread, mincemeat, baked beans and other flavored foods.
Brown sugar tends to clump because it contains more moisture than white sugar. Brown sugar hardens when the moisture evaporates. Storing brown sugar in a way that allows the product to retain its natural moisture – in its original plastic bag (closed tightly) or in an airtight container –helps brown sugar stay moist.
If brown sugar hardens, let it stand overnight in a sealed jar with a damp paper towel or apple slice. For a quick fix, heat the needed amount in a 250º F oven for a few minutes or in a microwave oven on low for 1-2 minutes per cup. The softened brown sugar should be used immediately.