On Tuesday, November 8, 2016 at 5:18:07 PM UTC-5, Dave Smith wrote:
> On 2016-11-08 12:33 PM, jmcquown wrote:
> > On 11/4/2016 5:35 PM, wrote:
> >> On Friday, November 4, 2016 at 3:13:56 PM UTC-5, notbob wrote:
> >>>
> >>> OK, what was that sure-fire, never fail, always works, method of
> >>> softening lt/drk brn sugar. I've been waiting for this chance, now I
> >>> have it. Need 1/2 C drk brn sugar fer my "from scratch" pumkin pie.
> >>>
> >>> Cough up, gang! You all assured me this was a no-fail method!!
> >>>
> >>> nb
> >>>
> >>>
> >> I keep my brown sugar in a Tupperward container and it is
> >> ALWAYS soft.
> >>
> > Same here. I rarely need brown sugar for anything. Still, I put some
> > in a (Glad-lock) container about 8 years ago and it's *still* soft.
> >
>
> I may be the exception. I use a lot more (dark) brown sugar than white.
> I usually have either some type of cold cereal or porridge for
> breakfast, always with demerera. AAMOF I have to go out this week and
> get some granulated sugar. It is time to think about making my light
> fruitcakes for Christmas.

I use brown sugar every morning in my oatmeal. It's no bother for
me to get it out of the sealed canister--what else would I do while
the oatmeal cooks?

I never have to put unsanitary items in my brown sugar to keep it
soft.

Cindy Hamilton