Molasses contains moisture, and when exposed to air, it loses that moisture. This makes the sugar crystals stick together. If you're experiencing brown sugar clumping, you probably stored it in a container that allowed air to sap the moisture from the crystals.
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.
What Is Black Sugar? If you've enjoyed the caramel-smoky flavor of this confection, you might be disappointed to learn that black sugar is unrefined cane sugar—much like raw sugars like muscovado or turbinado, which are unrefined brown sugar. It's basically white sugar that hasn't had the molasses stripped out of it.
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.
Brown sugar can mold if it is exposed to moisture and air. This is due to molasses in brown sugar, which provides a suitable environment for mold growth. However, storing brown sugar in airtight containers and keeping it in a cool, dry place can prevent mold from growing.
In each molecule of table sugar there are: 12 carbon atoms, 22 hydrogen atoms, and 11 oxygen atoms. The black stuff is called burnt sugar! But seriously, this is what happens when you heat or burn things that contain carbon. It reacts with oxygen and "oxidizes" (burns).
No. Brown sugar doesn't support microbial growth, so it can last indefinitely as long as you keep away pantry bugs and it's not exposed to moisture. That said, brown sugar retains best quality for about two years, and after that period, you might notice a slight change in flavor.
It Smells Bad
You might be guilty simply placing an elastic band or twist tie on your brown sugar to close it, but this will certainly lead to a bunch of problems, like a bad smell. If your sugar smells bad, it's probably best to throw it out.
The quality of brown sugar is best when consumed within six months of purchase and opening. Don't store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, you may want to freeze it. Thaw frozen sugar and use a fork to separate clumps before using.
Not so with sugar! According to Domino Sugar, "Sugar... has an indefinite shelf life because it does not support microbial growth." You heard that right: sugar never goes bad.
Loved by Australians for generations, CSR Dark Brown Sugar is 100% natural with a dark colour and rich, distinctive flavour. Crafted with molasses, this sugar is ideal for sweetening fruits, puddings and cakes. It's also suited for savoury dishes including barbecue sauces and marinades.
You can easily see the difference in their makeup using just your eyeballs: dark brown sugar is darker in color and looks more like molasses syrup. You can taste it too: dark brown sugar has a slightly more complex flavor, one which people often characterize as similar to caramel or toffee.
Case in point: this sugar-rolled chocolate chunk shortbread cookie. Turbinado and demerara sugars can be used pretty much interchangeably; they're produced in similar ways, though demerara might have a slightly more molasses-y flavor. Think of muscovado sugar as the darkest of dark brown sugar.
Molasses is a natural by-product of the sugar-making process. The difference between light and dark brown sugar is simply the amount of molasses added. When a recipe calls for "brown sugar," it is usually referring to light brown sugar. Dark brown sugar should be used only when specified.
To quickly soften brown sugar: place the sugar in a microwave safe bowl and cover it with a damp paper towel for about 20 second, or use a food processor to loosen the brown sugar. If you aren't pressed for time, use a slice of bread or an apple in an airtight container with the brown sugar for 24 hours.
Brown sugar essentially does not go bad (unless contaminants have gotten mixed in), making it ideal for buying in bulk, if you do a lot of baking. Hardened sugar isn't bad. It's just in need of moisture. However, brown sugar will perform best if used within two years of purchase.
The exposure to open air dries and hardens both the sugar crystals and the molasses in the sugar, making the sugar crystals stick together. The end result: brown sugar that feels more like stone than damp sand! But the good news is your brown sugar is still totally usable.
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 itself does not allow any bacteria to dwell in its crystals. Sugar factories store raw sugar for an indefinite amount of time before packing them.
However, sugars have a best-if-used by date of approximately 2 years for quality concerns. This is due to lumpiness or hardening in granulated sugars and crystallization of sugars in honey and syrup. It is still safe to use even when lumpy or crystals are present.
Brown Sugar doesn't really "expire." However, it can absorb excess water if stored in a humid environment and lead to bacteria fermenting it (It would have an alcohol style smell and turn goopy) or pick up odors from its packaging or things that are nearby.
Even though the shelf life of brown sugar is indefinite, it's best to use it within two years of purchase for maximum flavor. Don't store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, you may want to freeze it.
Brown sugar is made by coating white sugar with molasses. When brown sugar is soft, it is because the molasses is fresh and damp, allowing the sugar crystals to easily move against one another.
Brown sugar stores well in original bags as purchased from the grocery store, if stored in a cool, dry place. According to C&H, brown sugar has an indefinite shelf life, but for best flavor should be used in six months.