On Mon, 21 Mar 2016 09:13:37 -0400, 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.
>
>
There are probably many alternatives that work equally well for
keeping brown sugar soft. I'd never heard the bread thing before
this.

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sf