Okay, so no matter what I do I get lumps in my brown sugar. It is driving me crazy! When I make cookies the mixer does not even break them up. I have to go through the cookie dough with a spoon to smash all the lumps. My brown sugar in not old. I now just keep it in the bag it comes in. I have tried putting it in an airtight container...same problem. I have even used one of those brown sugar bears that is supposed to keep the moisture or something and that did not work either. What does everyone else do??
Thanks! I started over. Went and got new brown sugar :) I thing my "airtight" container is too big. I am going to go get a smaller one and use the bread trick since that bear is not working for me. Thanks again!!
Microwave it to soften any hard lumps, but I think a minute is too long, you don't want it to melt!!! I usually start at 10 or 15 seconds and go up from there if needed. Try to store it as airtight as you can.
I am pretty sure you can microwave it and it will remove all the lumps by taking the moisture out of it. I can't remember how long you are supposed to microwave for, maybe start out at a minute or thirty seconds. But that is what I was told to do.
I'm surprised. The bear works perfectly for me. Maybe you're not soaking it regularly enough? You can't soak it and then leave it for months - you have to resoak it regularly.
Try sticking a piece of moist bread in your sugar container...that's what my mom did and it worked for me(you'll have to replace it every now and then, when you notice your sugar getting hard again) .
I buy the kind that comes in a ziplock-type bag. I bake often so I use it up pretty fast too.
Hmmm...I use an air tight container and ceramic bear and my brown sugar stays loose. Are you soaking the bear in water for long enough before putting it in the sugar container? I usually soak mine overnight and then dry it off really, REALLY well before putting it in the container. I also leave my brown sugar in the sealed bag until my container is empty enough to pour the whole thing in. I know that brown sugar will get lumpy if it is exposed to air.
I'm not sure if that is of much help...but that is what always worked for me. Worst case scenerio, maybe try breaking up the lumps with a fork before mixing them in a recipe. Good luck!
We're in CO where it's very dry and no matter what the sugar goes hard. I usually just sift it in a flour sifter before using it. Takes all the lumps out. GL!
this can happen to me. i think it is humidity and i don't worry about it. recipes come out fine.
Before you used the terracotta bear, did you soak it in water for 20 minutes?
I purchased one of those one time, did not help me much either..
A slice of Apple or a slice of bread in the bag or airtight container will help, but not great for long term storage.. I use them during the holidays when I do a ton of baking..
There have been times when an entire unopened box is one big block, I have placed the block of brown sugar in the oven and warmed it up.. It became soft again..
