apartment therapy changing the world, one room at a time

A few related questions: Should I buy brown sugar from a store that's already rock hard? And if so, do the regular "reviving" processes with pieces of bread, microwaving (or others?) work here too?

I just twist the bag up tight and then put it in a ziploc bag. Brown sugar isn't something I necessarily get into a lot, so I don't have it in a fancy container.

I put mine in an air-tight canister, not fancy--it cost maybe $5 at TJ Maxx (which always has lots of great kitchen items). I would not buy rock-hard brown sugar from the store. I'm sure the bread reviving process would work, but it seems like a waste of time.

I keep mine in double ziplock bags in the freezer.

i keep mine in a container in the freezer. when i need it, i allow it to thaw (or microwave for a few seconds) and it becomes soft and ready for use!

I just discovered the Oxo "pop" containers... I'm not usually a plastic container type, but I have my brown & powdered sugar stored in a couple of rectangular ones - perfect size for the pantry. I even keep a little demitasse spoon jammed in there so I don't have to search for one when I just need to take a little out (oatmeal, etc.). The big square container is perfect for a cookie jar (and keeping out my toddler... for the time being). Go OXO!

@Michelle: I understand if you stick an apple in the bag/container with the brown sugar, it should help soften it.

I just put a damp paper towel in the bag and twist-tie it. This keeps it soft for months.

I store my brown sugar in a reasonably airtight container, but I've also made a habit of tossing in ends from my bread whenever I finish a loaf. I don't particularly like the crust pieces from store-bought sliced bread, so it's a win-win. I switch out the previous week's end each time and the sugar stays nice and soft.

ziplock bag fridge works for me if it's been opened. just keeping it in the cupboard in its original bag works fine if it's unopened. i typically use a bag in 2-3 months, so the fridge storage method has always worked for me.

sorry, that should say ziplock bag *in the* fridge...my plus sign didn't work!

I put small pieces of bread in the container with the brown sugar. It keeps it from going hard, and if it's already hard, it also works at making it soft again.

After a while, the bread pieces are really hard, so i throw them out and put new ones

I use one of the terra cotta things. I resisted it for a long time, but it's pretty cheap and works really well.

i just keep in it a ziplock bag, pressing as much of the air out that i can before its completely closed. its been effective for a few months now..

I throw the package of brown sugar into a ziplock bag and then put it back into the box it came in and on my pantry shelf. This keeps it fresh and free from moisture. I fully support the oxo containers as well as I keep my flour and granulated sugar in those too.

On a friend's suggestion, I add a prune to get it soft. Works like a charm.

terra cotta thing. all the way.

Geez, am I the only one who's never had that problem? Do I just go through brown sugar that quickly? Eep.

I buy mine in the bags (not the boxes), and just fold the bag over, and secure with a rubber band. I don't have problems with it getting hard, but if it starts to get a little clumpy, I just massage the bag until it's better. Never had a problem!

http://www.abreadaday.com

I add 1/2 - 1 slice of bread to the container. Also works well for keeping cookies soft after baking.

I've used a terracotta thing with great success but my new plan is to just make brown sugar as needed using white sugar and molasses, since that's all that most modern brown sugar is. I first saw it on the Good Eats episode about molasses but there's lots of other information on it on the internet, such as
http://www.joyofbaking.com/sugar.html
I think the ratio is 1 cup of sugar to 1 tbls of molasses for light brown, two for dark.

Airtight jar and a slice of bread that gets changed out about once a month.

airtight container!!

Chelsea, I triple-protect my brown sugar. I store it in the original bag (I never buy it in the box), which I put into a zip-lock storage bag, which I then put into a Tupperware canister. Excessive, I know, but it works.

thank you for this! I've been long overdue to revamp my brown sugar storage methods!

I keep mine in a canning jar. No bread or apple or whatnot, and it never gets hard. Maybe I use it up too quickly for that to be an issue?

I don't bake very often, so I keep my brown sugar stored in a freezer bag in the freezer. When a recipe calls for it, I just pull the bag out and measure what I need.

I like buying it in the bulk area, keeping enough at home to use if I need it and replenish it when needed. It helps to buy somewhere where bulk items are sold frequently so you know its fresh. I just find that easiest and enjoy getting fresh crumbly brown sugar.