On 27/03/2013 4:01 PM, Brooklyn1 wrote:

>> No, it's not. Store it in an airtight container and it's _always_
>> fresh and soft. No bread, apples, or clay disks are needed. I don't
>> know why everyone wants to make this so complicated.
>
> If brown sugar is used within a year or two it stores fine in it's own
> plastic bag, but a lot of people use it rarely so a one pound box can
> be in their cupboard for 5-10 years and longer and then it will turn
> to rock if it's not kept moisturized.


Based on my personal use, I just can't see that. Perhaps it is because
neither my wife or I take sugar in our coffee, but we go through a lot
more brown sugar than white. Most of the baking recipes I use call for
both granulated and brown sugar. I have at least one bowl of cereal or
porridge each day and have a spoonful of dark brown sugar on that.

The only time I use large amounts of white sugar is when I make jams and
jellies.



> I keep my brown sugar in a qt
> mayo jar and add a couple of prunes to keep it moistened like in a
> tobacco humidor... many years ago I smoked a pipe and used dried fruit
> in my humidor.
>
Tupperware with an old piece of bread works fine for me.