sf wrote:
> notbob > wrote:
>
>> I'm getting damn tired of buying brown sugar and having it turn to
>> granite in 2 mos. *Even un-opened pkgs are not immune. *So, what's an
>> alternative? *If brown sugar is sugar with some molasses still in it,
>> howzabout using molasses to recreate brown sugar by adding it to white
>> sugar. *It all gets melted in the mix, right. *I always have some
>> blackstrap around. *
>
> I read somewhere that a cut apple will keep it fresh. I'm skeptical
> about that though.

That's what we do at home. The apple slice ends up shrivled after a
while and needs to be replaced.