Storing brown sugar ∞
Keep it in an airtight container so it stays softer for longer. Something that's easy to reach into and scoop from.
If you can manage it, consider two containers:
- One larger one where you could dump the contents of an already-hardened bag of brown sugar into
One smaller one where you keep your smaller supply (maybe 5 cups or so) and which would fit into your microwave for emergency-softening (see below).
Keeping brown sugar soft ∞
Brown sugar dries out and goes hard.
A terracotta disk - Briefly soak, then it pat-dry and keep it on/in the brown sugar.
Other food - Some people use a slice of fresh bread or an apple.
The lazy bachelor way - Personally, I flick a bit of moisture onto the lid when I close my container. Be sure none of it drips down onto the sugar.
Softening already-hard brown sugar ∞
The patient way ∞
Use one of the above methods - a terracotta disk, a slice of something, etc. This may take a couple of days though.
The urgent way ∞
- Place the brown sugar in a microwavable dish
- Dampen a paper towel or cloth and cover it without getting the brown sugar wet.
- Microwave it for 20 seconds.
Break up large clumps.
Repeat as necessary.
Making your own brown sugar ∞
For every cup you want to make, mix
- One cup of granulated white sugar
.. with up to 1/4 cup of molasses
Adjust to your needs. For light brown sugar (or "yellow sugar") you could use as little as one or two tablespoons.
This might be a more space-efficient way of doing things, or it may save money, or it may not be worth the time and effort. You do the math.