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Made of clay, this Brown Sugar Saver holds moisture to keep your sugar from clumping, and it can also effectively transform rock-hard blocks back into usable, super-soft granules. Give it a quick soak, blot it dry, and tuck it into your sugar storage container.
How the Brown Sugar Saver Works. The brown sugar saver is pretty simple: It's just terra-cotta, says Lisela Teichert, owner of JBK Pottery. And terra-cotta, she explains, is porous. Because of that porosity, when you soak your sugar saver in water, it absorbs some of that moisture.
A piece of unglazed food-grade terra cotta makes for an ideal brown-sugar saver. Simply soak that piece of pottery in water, then drop it into the brown sugar container. Apply the lid and walk away.
Soak the terracotta brown sugar saver in water for 15 minutes, gently blot dry with a towel, then place securely inside the lid. For best results, resoak every 3 months to keep brown sugar fresh and moist.
How to prevent your brown sugar from hardening. Brown sugar should be stored in a cool, moist area in a rustproof container with a tight-fitting lid. Brown sugar can also be stored in any type of re-sealable, moisture-proof plastic bag.
Just make sure the container is airtight. Next, put a marshmallow in the container. This will keep the brown sugar soft, owing to the moisture in the marshmallow. You can also use a slice of white bread, or a couple cut-up wedges of apple, both of which have enough moisture to do the job, too.
This little disc made of terra cotta keeps your brown sugar soft for up to three months. Simply soak the disc in water, dry thoroughly and then place into sealed container with brown sugar.
Easy to use. Simply soak the Brown Sugar Bear in clean water for 20-minutes, pat dry, and place with items in an airtight container. Moisture is released slowly to keep items moist longer. Should items begin to harden, just remove Brown Sugar Bear and repeat the soaking process.
* The OXO POP Brown Sugar Saver is a reusable terracotta disk that brings an end to rock-hard brown sugar by keeping it soft and fresh. To use: soak the Saver for 15 minutes, pat dry and then secure to the underside of the POP Container lid. Re-soak as necessary to keep things fresh. Do not wash with soap.
Packing brown sugar is a crucial component in making a consistent baking measurement. Packing brown sugar presses out all of those small pockets of air that get trapped between the sticky sugar granules, and in-turn will ensure that your sweet treat comes out as just that—sweet!
Vacuum Seal All Your Opened Items
Even better, they keep opened items - cereals, sugar, flour, pastas - fresh and protected from pests for months or even years. Brown sugar, granola, coffee beans - use a vacuum seal to keep your ingredients fresher than ever.
Brown sugar dries out when exposed to air for too long. The moisture provided by its molasses content evaporates—the result of plastic bags that aren't fully sealed and cardboard boxes left cracked open at the corners—transforming the malleable mix into a sweet, unusable brick.
Brown sugar gets hard when its moisture escapes. The best way to keep brown sugar soft is to use a small clay disc and it works really well.
Store Brown Sugar in an airtight container
The key to storing Brown Sugar is preventing exposure to the air. We do this for two reasons: Air will dry out your naturally moist Brown Sugar. Air may carry odours that will impact the smell and taste of your Brown Sugar.
These natural, terra-cotta discs can revive clumpy brown sugar—and keep new brown sugar soft and ready for baking. To use your brown sugar keepers, soak in water for about 20 minutes, blot dry, and then add to an airtight container with your brown sugar.
A single reusable bear can help retain moisture in your bag or tub of brown sugar for three to six months. Simply soak a bear in water for 20 to 30 minutes, then add it to your solidified brown sugar. (By the way, this also works to soften hard marshmallows, containers of cookies, or dried fruit.)
Description. Never have hard brown sugar again! Soak brown sugar bear in water for 20 min, then place in a storage container with your brown sugar.
Per Home Cook World, cool and dry means a room temperature ranging from 68 degrees Fahrenheit to 77. Conversely, a refrigerator is set to run below 40 degrees, which is low enough to harden brown sugar. The appliance's internal humidity is also a problem.
Yes. There are no toxic materials or chemicals go into the making of clay cookware. It is eco-friendly, and safe to use on all kitchen appliances and used with all types of foods.
As mentioned, brown sugar doesn't expire. It has a shelf life of roughly two years but can last longer if you store it properly. If you have kept your brown sugar in the pantry for several years, you can still use it as long as there is no bug contamination, bad smells, or mold growing.
A. Granulated sugar will harden when exposed to any type of moisture. Here is an easy way to make hardened granulated sugar soft again -- Preheat oven to lowest temperature, 150-200 degrees. Remove sugar from the package and put in an ovenproof container that will hold the sugar.
Why Does Brown Sugar Go Hard? Brown sugar hardens as its natural moisture evaporates. Unless you store it properly, what was a soft, fluffy package of brown sugar granules will have hardened into a dense brown lump you could break windows with.