On Wed, 27 Mar 2013 16:12:46 -0400, Dave Smith
> wrote:

>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.

Huh... you just got done announcing how brown sugar at your house
doesn't stay around long enough to harden.