On Sunday, March 20, 2016 at 12:35:23 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi> wrote in message
> ...
> > On Sunday, March 20, 2016 at 12:04:16 PM UTC-10, Dave Smith wrote:
> >> On 2016-03-20 3:51 PM, notbob wrote:
> >> > On 2016-03-20, Dave Smith > wrote:
> >> >
> >> >> You pitched it?? You could have put a piece of bread in with it and
> >> >> the sugar would have resurrected within a day or two.
> >> >
> >> > And exactly what brand of bread accomplishes this miraculous feat?
> >> >
> >>
> >>
> >> Just about any white or whole wheat. It works miracles. I have a half
> >> slice of bread in my tupperware sugar canister that I put in there years
> >> ago. I rarely even use the regular brown sugar except for baking, but it
> >> is always soft and moist. I keep a piece about two inches square in the
> >> small pot I keep the demererra in and it stays nice and moist.
> >
> > I think a lot depends on the relative humidity of your location. It
> > averages about 70% over here so we don't have this problem.
>
> I don't usually have the problem either but if it does get like that, it can
> still be used. Even if you don't want to take the time to break it up, you
> can put a chunk in oatmeal and it will melt.

We're lucky the the US - the Chinese have soak their brown sugar in water before they can use it!

http://msihua.com/wp-content/uploads...rown_sugar.jpg