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

In article >,
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

when I brn sugar I throw it out.

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.

On 2016-11-04 4:13 PM, 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!!
>
>

Didn't we just go through this a couple months ago? I keep mine in a
Tupperware container with a 1/2 slice of bread. That bread has been
there for years and it is still doing it's thing. Quite seriously, I
have put a bit of bread into a container of solid chunks of sugar and by
morning it is completely softened.

> On 2016-11-04 4:13 PM, 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!!
>>

Put a photo of Hillary in the container. It would make anything go soft.

On Friday, November 4, 2016 at 7:27:32 PM UTC-5, Ed Pawlowski wrote:
>
> Put a photo of Hillary in the container. It would make anything go soft.
>
>
HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAAAAAAAAAAAAAAAAA!

In article >, Ed Pawlowski
says...
>
> > On 2016-11-04 4:13 PM, 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!!
> >>
>
> Put a photo of Hillary in the container. It would make anything go soft.

https://twitter.com/asamjulian/statu...23866548215808

In (translated) Dutch, she'd be called a hate granny.

On Sat, 5 Nov 2016 12:22:22 +1100, Bruce >
wrote:

>https://twitter.com/asamjulian/statu...23866548215808
>
>In (translated) Dutch, she'd be called a hate granny.

She has the most unpleasant voice I've heard from a woman in a very
long time. If there was ever an argument for being homosexual or
celibate - she's it.

On 4 Nov 2016 20:13:53 GMT, 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!!
>

We've been over this before. Put an apple slice (or two) in there.
No idea how long it takes because I did it to my DD's rock hard brown
sugar and it was brand new the next time I was at her house and wanted
to use it. I'd completely forgotten about the apple thing and thought
it was a new bag then a slice popped out, so I knew it was the same
brown sugar I thought should be tossed.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 4 Nov 2016 19:11:17 -0400, Dave Smith
> wrote:

> Quite seriously, I
> have put a bit of bread into a container of solid chunks of sugar and by
> morning it is completely softened.

Okay, there's a time frame - thanks.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Friday, November 4, 2016 at 4:13:56 PM UTC-4, 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

Since it's already hardened, the microwave might be your best bet.

I don't have any experience with softening brown sugar; I keep
mine in its original bag, twist-tied tight, in a Rubbermaid
container. Plus, the relative humidity here is rarely below
50%.

Cindy Hamilton

On 2016-11-05 5:17 AM, Cindy Hamilton wrote:

> I don't have any experience with softening brown sugar; I keep
> mine in its original bag, twist-tied tight, in a Rubbermaid
> container. Plus, the relative humidity here is rarely below
> 50%.

It is not a problem here during the summer because we have high
humidity. Winter is another matter. Cold air holds less moisture, and
heating it doesn't help matters. Many of us use humidifiers to raise the
moisture level in the air. Brown sugar left in a bowl will harden, even
if there is a top on it. A little bit of bread in the bowl will soften
it.

On 2016-11-04, 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!!

Well, I'll be damned! It works!!

That bag of C&H cane drk brn sugar was hard as rocks. I was gonna
toss it. Then, I remembered the overwhelming, almost universal,
response from rfc.

"Put some bread in the bag, boob!"

Fer years, I've pooh-poohed this ol' hint as jes another old wives tale.
Never gave it no never-mind. That'll learn me.

nb --witho bag o' soft drk brn sugar

Thanks, gang!

Sqwertz wrote:
> On 4 Nov 2016 20:13:53 GMT, 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!!
>
> Helpless Bob Strikes Again. Woe is him.
>
> -sw

non B ob -- the UNbob

On Saturday, November 5, 2016 at 10:40:33 AM UTC-5, notbob wrote:
>
> On 2016-11-04, 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!!
>
> Well, I'll be damned! It works!!
>
> That bag of C&H cane drk brn sugar was hard as rocks. I was gonna
> toss it. Then, I remembered the overwhelming, almost universal,
> response from rfc.
>
> "Put some bread in the bag, boob!"
>
>
Now that you've got that brown sugar soft put it into an
airtight container such as Tupperware. When you're ready
to use it again in a week or in a year it will still be soft.

On 2016-11-05 11:40 AM, notbob wrote:
> On 2016-11-04, 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!!
>
> Well, I'll be damned! It works!!
>
> That bag of C&H cane drk brn sugar was hard as rocks. I was gonna
> toss it. Then, I remembered the overwhelming, almost universal,
> response from rfc.
>
> "Put some bread in the bag, boob!"
>
> Fer years, I've pooh-poohed this ol' hint as jes another old wives tale.
> Never gave it no never-mind. That'll learn me.
>
> nb --witho bag o' soft drk brn sugar
>
> Thanks, gang!
>

You can leave that same piece of bread in a sealed container and it will
work for years and years. As you run out of brown sugar you can add more
and that old piece of bread will keep working. I can't tell you how
long I have had the same piece of bread in my Tupperware container, but
it is likely close to 10 years.

On Saturday, November 5, 2016 at 8:06:59 PM UTC-5, Dave Smith wrote:
>
> You can leave that same piece of bread in a sealed container and it will
> work for years and years. As you run out of brown sugar you can add more
> and that old piece of bread will keep working. I can't tell you how
> long I have had the same piece of bread in my Tupperware container, but
> it is likely close to 10 years.
>
>
It's the fact you are keeping that brown sugar tightly sealed
in a Tupperware container that is keeping it soft and not the
bread. I've never used bread in my container and it's as soft
as the day I put the brown sugar in there. Keeping it tightly
sealed and air out of the container is what does the trick.

On 2016-11-06, Dave Smith > wrote:

> it is likely close to 10 years.

Damn, Dave .....you got 10 yr old brn sugar? I'd toss it cuz I never
lived anywhere that long!

kidding....

nb

On 2016-11-05 10:12 PM, wrote:
> On Saturday, November 5, 2016 at 8:06:59 PM UTC-5, Dave Smith wrote:
>>
>> You can leave that same piece of bread in a sealed container and it will
>> work for years and years. As you run out of brown sugar you can add more
>> and that old piece of bread will keep working. I can't tell you how
>> long I have had the same piece of bread in my Tupperware container, but
>> it is likely close to 10 years.
>>
>>
> It's the fact you are keeping that brown sugar tightly sealed
> in a Tupperware container that is keeping it soft and not the
> bread. I've never used bread in my container and it's as soft
> as the day I put the brown sugar in there. Keeping it tightly
> sealed and air out of the container is what does the trick.
>


I also use the bread in a sugar bowl. I had tried one of those clay
disks that you soak and put in the container, but it didn't work very
well so I went back to the bread.

Dave Smith wrote:
>
> You can leave that same piece of bread in a sealed container and it will
> work for years and years. As you run out of brown sugar you can add more
> and that old piece of bread will keep working. I can't tell you how
> long I have had the same piece of bread in my Tupperware container, but
> it is likely close to 10 years.

>;^o

On Saturday, November 5, 2016 at 10:38:35 PM UTC-4, Dave Smith wrote:
> I also use the bread in a sugar bowl. I had tried one of those clay
> disks that you soak and put in the container, but it didn't work very
> well so I went back to the bread.

Help me understand. Does the bread not turn mouldy? Why does it work?

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.

Jill

On 2016-11-08 11:31 AM, Thomas wrote:
> On Saturday, November 5, 2016 at 10:38:35 PM UTC-4, Dave Smith wrote:
>> I also use the bread in a sugar bowl. I had tried one of those clay
>> disks that you soak and put in the container, but it didn't work very
>> well so I went back to the bread.
>
> Help me understand. Does the bread not turn mouldy? Why does it work?
>

No. The bread does not turn moldy. It gets a brown sugar crust on it and
it gets hard, but the brown sugar gets soft and stays soft.

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.

On Tuesday, November 8, 2016 at 11:34:04 AM UTC-6, Jill McQuown wrote:
>
> On 11/4/2016 5:35 PM, wrote:
>
> > 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.
>
> Jill
>
>
Yep!

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

On 2016-11-09 6:38 AM, Cindy Hamilton wrote:
> 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.
>


What is unsanitary about bread. There is so much sugar on the surface
that is is preserved.

microwave a little

might have to add a little moisture to the hard sugar, with water

marc

On Wed, 9 Nov 2016 08:57:11 -0500, Dave Smith
> wrote:

>On 2016-11-09 6:38 AM, Cindy Hamilton wrote:
>>
>> 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.
>>
>
>
>What is unsanitary about bread. There is so much sugar on the surface
>that is is preserved.

I watched this thread and decided to give it try, given there is a 2lb
solid bag in the cupboard. Placed a slice of bread in it this a.m.
and already the top is soft and useable. Can only get better.

On Wednesday, November 9, 2016 at 8:56:23 AM UTC-5, Dave Smith wrote:
> On 2016-11-09 6:38 AM, Cindy Hamilton wrote:
> > 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.
> >
>
>
> What is unsanitary about bread. There is so much sugar on the surface
> that is is preserved.

I wash my sugar bowl every once in a while. I sure wouldn't keep the
same piece of bread in there for years.

Cindy Hamilton

On 2016-11-09 2:26 PM, Cindy Hamilton wrote:

>>
>> What is unsanitary about bread. There is so much sugar on the surface
>> that is is preserved.
>
> I wash my sugar bowl every once in a while. I sure wouldn't keep the
> same piece of bread in there for years.
>

I have to ask why. It keeps working. It is like magic. I keep my brown
sugar in Tupperware containers with bread ( I keep a stock of different
degrees of brown sugar). The one I use most frequently is the demerara,
so I keep it in a sealed Tupperware and put some in a covered sugar
bowl. I tried on of those clay discs in the sugar bowl and it didn't
really do the job, so I put a piece of bread ... about 2 square inches
and it keeps the sugar soft.

On 11/9/2016 5:57 PM, Dave Smith wrote:
> On 2016-11-09 2:26 PM, Cindy Hamilton wrote:
>
>>>
>>> What is unsanitary about bread. There is so much sugar on the surface
>>> that is is preserved.
>>
>> I wash my sugar bowl every once in a while. I sure wouldn't keep the
>> same piece of bread in there for years.
>>
>
> I have to ask why. It keeps working. It is like magic. I keep my brown
> sugar in Tupperware containers with bread ( I keep a stock of different
> degrees of brown sugar).
>
>
Um, if you keep the brown sugar in Tupperware containers, why do you
need the bread?

Jill

On Wednesday, November 9, 2016 at 5:56:42 PM UTC-5, Dave Smith wrote:
> On 2016-11-09 2:26 PM, Cindy Hamilton wrote:
>
> >>
> >> What is unsanitary about bread. There is so much sugar on the surface
> >> that is is preserved.
> >
> > I wash my sugar bowl every once in a while. I sure wouldn't keep the
> > same piece of bread in there for years.
> >
>
> I have to ask why. It keeps working. It is like magic. I keep my brown
> sugar in Tupperware containers with bread ( I keep a stock of different
> degrees of brown sugar). The one I use most frequently is the demerara,
> so I keep it in a sealed Tupperware and put some in a covered sugar
> bowl. I tried on of those clay discs in the sugar bowl and it didn't
> really do the job, so I put a piece of bread ... about 2 square inches
> and it keeps the sugar soft.

I keep my brown sugar in "Tupperware" containers without bread and it
keeps the sugar soft. The only magic here is your magical thinking.

Cindy Hamilton

On Thu, 10 Nov 2016 03:26:37 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, November 9, 2016 at 5:56:42 PM UTC-5, Dave Smith wrote:
>> On 2016-11-09 2:26 PM, Cindy Hamilton wrote:
>>
>> >>
>> >> What is unsanitary about bread. There is so much sugar on the surface
>> >> that is is preserved.
>> >
>> > I wash my sugar bowl every once in a while. I sure wouldn't keep the
>> > same piece of bread in there for years.
>> >
>>
>> I have to ask why. It keeps working. It is like magic. I keep my brown
>> sugar in Tupperware containers with bread ( I keep a stock of different
>> degrees of brown sugar). The one I use most frequently is the demerara,
>> so I keep it in a sealed Tupperware and put some in a covered sugar
>> bowl. I tried on of those clay discs in the sugar bowl and it didn't
>> really do the job, so I put a piece of bread ... about 2 square inches
>> and it keeps the sugar soft.
>
>I keep my brown sugar in "Tupperware" containers without bread and it
>keeps the sugar soft. The only magic here is your magical thinking.
>
>Cindy Hamilton

After initially softening the top inch of the brown sugar, it did
nothing more. Today I will return to using the well soaked earthen
ware disk.

On 2016-11-10 6:26 AM, Cindy Hamilton wrote:
> On Wednesday, November 9, 2016 at 5:56:42 PM UTC-5, Dave Smith wrote:

>> I have to ask why. It keeps working. It is like magic. I keep my brown
>> sugar in Tupperware containers with bread ( I keep a stock of different
>> degrees of brown sugar). The one I use most frequently is the demerara,
>> so I keep it in a sealed Tupperware and put some in a covered sugar
>> bowl. I tried on of those clay discs in the sugar bowl and it didn't
>> really do the job, so I put a piece of bread ... about 2 square inches
>> and it keeps the sugar soft.
>
> I keep my brown sugar in "Tupperware" containers without bread and it
> keeps the sugar soft. The only magic here is your magical thinking.
>

Mine stays nice and soft in the summer when it is humid. In winter the
humidity drops and it starts forming rocks.

On 2016-11-10 7:08 AM, wrote:
> On Thu, 10 Nov 2016 03:26:37 -0800 (PST), Cindy Hamilton

> After initially softening the top inch of the brown sugar, it did
> nothing more. Today I will return to using the well soaked earthen
> ware disk.
>

Leave it in and give it some time. It will work. Unlike the clay disk,
it won't have to be re-charged.

On Thu, 10 Nov 2016 03:26:37 -0800 (PST), Cindy Hamilton
> wrote:

> On Wednesday, November 9, 2016 at 5:56:42 PM UTC-5, Dave Smith wrote:
> > On 2016-11-09 2:26 PM, Cindy Hamilton wrote:
> >
> > >>
> > >> What is unsanitary about bread. There is so much sugar on the surface
> > >> that is is preserved.
> > >
> > > I wash my sugar bowl every once in a while. I sure wouldn't keep the
> > > same piece of bread in there for years.
> > >
> >
> > I have to ask why. It keeps working. It is like magic. I keep my brown
> > sugar in Tupperware containers with bread ( I keep a stock of different
> > degrees of brown sugar). The one I use most frequently is the demerara,
> > so I keep it in a sealed Tupperware and put some in a covered sugar
> > bowl. I tried on of those clay discs in the sugar bowl and it didn't
> > really do the job, so I put a piece of bread ... about 2 square inches
> > and it keeps the sugar soft.
>
> I keep my brown sugar in "Tupperware" containers without bread and it
> keeps the sugar soft. The only magic here is your magical thinking.
>
I buy it in bags, so I make sure the plastic bag is tightly closed and
have no problems. I think the people with issues must buy it in
boxes. It's impossible to seal that dry cereal type bag properly.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 10 Nov 2016 08:08:24 -0400, wrote:

> After initially softening the top inch of the brown sugar, it did
> nothing more. Today I will return to using the well soaked earthen
> ware disk.

You probably didn't give it enough time. I know apple softens the
entire brick, but I have no idea how long it takes. I just know it
does, because I put an apple slice into hardened brown sugar at my
DD's house and it was soft the next time I opened the box. It was so
nice that I thought they'd replaced the brown sugar with new until I
found the apple slice in it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thursday, November 10, 2016 at 9:48:00 AM UTC-5, Dave Smith wrote:
> On 2016-11-10 6:26 AM, Cindy Hamilton wrote:
> > On Wednesday, November 9, 2016 at 5:56:42 PM UTC-5, Dave Smith wrote:
>
> >> I have to ask why. It keeps working. It is like magic. I keep my brown
> >> sugar in Tupperware containers with bread ( I keep a stock of different
> >> degrees of brown sugar). The one I use most frequently is the demerara,
> >> so I keep it in a sealed Tupperware and put some in a covered sugar
> >> bowl. I tried on of those clay discs in the sugar bowl and it didn't
> >> really do the job, so I put a piece of bread ... about 2 square inches
> >> and it keeps the sugar soft.
> >
> > I keep my brown sugar in "Tupperware" containers without bread and it
> > keeps the sugar soft. The only magic here is your magical thinking.
> >
>
> Mine stays nice and soft in the summer when it is humid. In winter the
> humidity drops and it starts forming rocks.

Nope, not a problem. I buy it in a bag, the bag stays tightly twist-tied
inside the container. Even with forced-air heat and no humidifier on
the HVAC system, it stays soft in the winter.

Cindy Hamilton

On 2016-11-10 12:50 PM, Cindy Hamilton wrote:
> On Thursday, November 10, 2016 at 9:48:00 AM UTC-5, Dave Smith wrote:
>> On 2016-11-10 6:26 AM, Cindy Hamilton wrote:
>>> On Wednesday, November 9, 2016 at 5:56:42 PM UTC-5, Dave Smith wrote:
>>
>>>> I have to ask why. It keeps working. It is like magic. I keep my brown
>>>> sugar in Tupperware containers with bread ( I keep a stock of different
>>>> degrees of brown sugar). The one I use most frequently is the demerara,
>>>> so I keep it in a sealed Tupperware and put some in a covered sugar
>>>> bowl. I tried on of those clay discs in the sugar bowl and it didn't
>>>> really do the job, so I put a piece of bread ... about 2 square inches
>>>> and it keeps the sugar soft.
>>>
>>> I keep my brown sugar in "Tupperware" containers without bread and it
>>> keeps the sugar soft. The only magic here is your magical thinking.
>>>
>>
>> Mine stays nice and soft in the summer when it is humid. In winter the
>> humidity drops and it starts forming rocks.
>
> Nope, not a problem. I buy it in a bag, the bag stays tightly twist-tied
> inside the container. Even with forced-air heat and no humidifier on
> the HVAC system, it stays soft in the winter.
>
Oh... a sealed bag inside a container. I guess you are keeping it in
sealed Tupperware without bread, but you have to have the double
assurance of the second sealed bag. Mine is loose in the Tupperware,
and, thanks to a small piece of bread, about 1/4 of a slice, it stays
nice and soft.