I love brown sugar.
Is that a weird thing to state? The more complex butterscotch sweetness it gives baked goods like cookies is just dreamy. Not to mention it’s actually more hygroscopic than granulated sugar, which is just a fancy scientific way of saying it attracts and retains more moisture. That means baked goods made with the stuff aren’t just more flavorful, but they’re more moist and tender!
I created a quick yet informative video below that shows you how to DIY brown sugar right in your own kitchen!
Let me know what you think in the comments below.
How to Keep Brown Sugar from Getting Hard
Firstly, make sure you’re storing it in an airtight container in a cool dark place. I like to use these OXO POP containers because they create an airtight seal.
I have two of these terra cotta brown sugar savers, one for light and one for dark brown sugar. You simply soak one for 15 minutes in water then add it to your container of brown sugar. It’ll keep the sugar perfectly soft for up to 3 months. You can also add the soaked stone to a container of already hardened brown sugar and it should soften it up in about 24 hours! Re-soak the stone every 3 months.
If this kind of info interests you, check out my totally free guide on how to customize your cookies below. I’ll give you a hint to one of the best ways to create tender and flavorful cookies… use brown sugar!
How to make and Store Brown Sugar
1 cup granulated sugar
1 tablespoon unsulphured molasses for light brown sugar, 2 to 3 tablespoons for dark brown sugar
In a large bowl, use an electric mixer to combine the sugar and molasses until completely incorporated. Use or store in an airtight container. Use a brown sugar saver to keep it from hardening.
If it does become hard, you can still add the soaked brown sugar saver to soften it. You can also add a slice of bread for a few hours, which will soften it again.
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