Want soft brown sugar? Just throw a piece of bread in the container. That's it. Simple, easy, cheap. I change it out, oh, I don't know...hardly ever. I use white bread so no funny little grains fall into the sugar. The bread never gets moldy and the brown sugar always remains the perfect consistency. Just a little something I learned from my mama at a young age.
My friend Adrianne's scienctist husband tried to explain why it works to us...he said the explanation really wasn't complicated, but I think Adrianne and I only caught a couple words...like "the bread won't go moldy" and "there's a scientific reason it works" - good enough for us cooks. :)
4 comments:
That's a great tip.
My college roommate taught me that trick and to this day, whenever I open my container of brown sugar I smile and think of her. :)
Do you know how many ROCK hard boxes of brown sugar I've had!??! Apparently if it does get that hard you can microwave it briefly and it loosens. Bread works better!
hard as rock sugar be gone!
erin - I love those kinds of things that ALWAYS remind you of someone!
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