On 03/01/2011 3:47 PM, notbob wrote:
> I'm getting damn tired of buying brown sugar and having it turn to
> granite in 2 mos. Even un-opened pkgs are not immune. So, what's an
> alternative? If brown sugar is sugar with some molasses still in it,
> howzabout using molasses to recreate brown sugar by adding it to white
> sugar. It all gets melted in the mix, right. I always have some
> blackstrap around.
>
Keep it in a sealed container with a piece of bread in it. It doesn't
have to be fresh bread, so long as it starts off a least reasonably
moist. I have put half a slice of bread into containers with rock hard
brown sugar and within a day or two the sugar is back to normal.