On 1/3/2011 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.
>
> nb --tired of tossing BS ...er.... brown sugar

Brown sugar is white sugar with molasses added back.

Maybe try a different brand with better packaging? I usually buy I think
a 2 lb plastic bag. They store well and when I open a bag I empty it
into a plastic tub with a tight fitting lid. Most hardness I have seen
is maybe a few 3/8" lumps when getting towards the end.

On 03/01/2011 5:27 PM, George wrote:

>
> Brown sugar is white sugar with molasses added back.
>
> Maybe try a different brand with better packaging? I usually buy I think
> a 2 lb plastic bag. They store well and when I open a bag I empty it
> into a plastic tub with a tight fitting lid. Most hardness I have seen
> is maybe a few 3/8" lumps when getting towards the end.

I don't think it is the packaging. I have bought name brand, off brand
and bulk. We have no problems with brown sugar solidifying in the
spring, summer or fall here when the ambient air is somewhat humid, when
winter rolls around and the furnace kicks in and air dries out, the
sugar starts to harden unless left in the bag.