Sat Feb 09, 2008 12:00 pm
I got up this morning and made a bowl of grits. I wanted to put some brown sugar on them but the sugar was as hard as a rock. Does anyone have a good method for storing brown sugar. I've placed it in the refrig. and pantry and still ends up solid. Thanks, Chuck
Sat Feb 09, 2008 12:07 pm
My wife bought a thing at the pottery store that she puts in the cannister with the brown sugar that keeps the sugar from getting hard. It is a disc about 3 inches across and about 3/8 inches thick. It is unglazed red clay pottery. You might try something like that.
Sat Mar 08, 2008 8:53 pm
i know my mother always kept it in the freezer.
Sat Mar 08, 2008 9:32 pm
Em uses a piece of wax paper as a gasket between the jar lid and the glass jar that she puts the brown sugar in for our morning Oatmeal/Porridge. This keeps the sugar granular and not like a rock, but after a while, even that does not work.
She has bought one of those unglazed clay pottery teddy bears that you soak in water then put in the jar. She says that works about the best.
Sat Mar 08, 2008 10:30 pm
My Grandmother used "bring back" old hard brown sugar by placing a 1/4 of an apple (peel and all) in the bag or jar with it for a day. I have never tried this, but believe it worked!
Mike in La Crosse, WI
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