How do you stop your brown sugar from turning into a brick? (Southern, Mexican)

[MarciaMarshaMarcia]

Store it in a mason jar, add a heel of bread to absorb excess moisture...my method for 30+ years.

[applej3]

I was surprised how well this works.

As soon as you open the package of brown sugar, put 3 or 4 large marshmallows inside the package. Then close/seal.

The brown sugar will stay soft FOREVER. No hardening or clumps. Replace the marshmallows every couple months.

[cat1116]

What Dogmama uses (her link - terra cotta bear to purchasing via Amazon). I've seen those lil terra cotta bears and similar in kitchen stores and maybe even Target and Walmart. They work for me but sometimes it helps to keep the bear moistened. I'll check every so many months. If it's really dry, I'll put it in a cup of water overnight. It also goes in an airtight container. I had 1 at work too for when I had oatmeal.

[Harpaint]

Brown sugar is just white sugar with molasses blended into it. I make my own as needed.

[jayrandom]

Originally Posted by Happy in Wyoming

I use a Sugar Bear. It not only keeps sugar soft; it softens a hard lump.

https://www.amazon.com/Brown-Sugar-B...rds=sugar+bear

Originally Posted by MarciaMarshaMarcia

Store it in a mason jar, add a heel of bread to absorb excess moisture...my method for 30+ years.

+1 on the bear. It will even soften already hardened sugar. And just to be clear, brown sugar needs moisture, so you have to soak the bear in water every once in a while.

While I have the bear (it's cute), any clean piece of terra cotta pottery will do. Just make sure to soak it in water and put it in an airtight container.

[jonesg]

Originally Posted by Harpaint

Brown sugar is just white sugar with molasses blended into it. I make my own as needed.

True, its all processed to white then reverse processed to make brown.

I'm a baker, we get a certain type of commercial brown sugar that doesn't harden, its not sticky.

[SATX56]

Originally Posted by jonesg

True, its all processed to white then reverse processed to make brown.

I'm a baker, we get a certain type of commercial brown sugar that doesn't harden, its not sticky.

Isn't the light brown different from the dark brown as far as how much molasses they have in them? Never mind here is the answer....

What's the Difference Between Light and Dark Brown Sugar? | Serious Eats

It looks like light brown sugar would be less sticky than dark brown sugar because it has less molasses. I've never really noticed the difference. Wonder if they add corn starch to the bakers type that doesn't stick. Doubt it as that would likely change the baking process. Why do I keep answering my own questions?

[Dirt Grinder]

Originally Posted by jonesg

True, its all processed to white then reverse processed to make brown...

No, it isn't. We use piloncillo (panela), which is unrefined.

[reigndropz]

After opening it I put the bag in a baggy that is zipped closed.

A sugar saver: terra cotta disks

[aquietpath]

Originally Posted by Izzie1213

I have heard of the slice of apple but never the bread. Never tried either. I was afraid the apple would get moldy. I keep in airtight real Tupperware container. Usually works unless it's been too long.

You don't leave the apple in the bag.....after a day or so the brown sugar brick turns soft and then you can store it in an airtight container to keep it that way.