On Monday, March 21, 2016 at 9:13:20 AM UTC-4, Dave Smith wrote:
> On 2016-03-21 4:54 AM, Sky wrote:
> > On 3/20/2016 12:31 PM, notbob wrote:
> >> Making some oaty-meal cookies. Calls fer 1/3 C brn sugar. Arghhh!
> >>
> >> What brn sugar I have is pretty caked up. So, I jes dumped a buncha
> >> lumpy brn sugar into my large wire strainer and used the fine particles
> >> that sifted through. I then tossed the reamaining brn sugar rocks in
> >> da' trash. I'll buy some new stuff next week.
> >
> >
> > Just last week I read in a cooking magazine (e.g., Cooking Light, Food &
> > Wine, Cook's Country, Cook's Illustrated, or Cuisine at Home) that
> > keeping a marshmallow or two in with the brown sugar will keep it from
> > bricking or getting clumpy. My guess is it works and might be a
> > preferable alternative to a slice of bread ;-)
> >
> >
>
> What's wrong with a piece of bread in the sugar? It works almost like
> magic. The bread in my sugar canister sits at the bottom and you don't
> see it. You have no trouble digging your way down to it because it does
> such a good job of keeping the sugar soft.

Rather than mess around putting foreign objects in
my brown sugar, I tightly close the plastic bag
that it came in, then put it inside a Rubbermaid
container that is reasonably air-tight. I open
it every morning to get brown sugar for my oatmeal,
and it never gets hard. By the end of the bag it's
not as soft as when it was new, but it's eminently
scoopable.

Cindy Hamilton