On Mon, 21 Mar 2016 06:34:52 -0700 (PDT), Cindy Hamilton
> wrote:

> 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.
>
I can't begin to tell you how many people don't do that - and then
they wonder why they have ants in the pantry.

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sf