Brown Sugar

[Yours Truly]

Does anyone know how to keep brown sugar from turning into a brick?

Seems like I have to throw it out before it's all used up. Hate to waste it.

 

[Mrs Smith]

Keep it in a tightly sealed container. When the air gets to it, that's what dries it out. Mine stays good for many, many months.

I've been told that if you put an apple slice in with the sugar it will keep it moist, but again, it has to be tightly sealed to keep the moisture in.

 

[FreeYourMind]

Oooh, don't throw that out. I keep mine in a big Ziplock bag. It will still get hard but you can open the bag, put the whole thing into the microwave, and zap it for 10 second intervals until soft. It will be good as new.

 

[Yours Truly]

Those tips sound great! Thanks, guys!

 

[sally]

You can get a little unglazed ceramic disc to soak in water and put into the container you keep your brown sugar in. Most kitchen stores carry them.


Sally

 

[Albuburbia]

Once it's turned into granite, I prefer the bread technique to the apple technique. Put a piece of fresh bread in the bag with the sugar, then seal it up and check it in about a week. The bread will be granite and the sugar will be soft and good as new.

 

[DocVan]

Sally,

Those things REALLY work. Small investment price, will last for umpteen generations.

DocVan

 

[squeeksmom]

Albuburbia: I use the bread technique also - as soon as I open a bag, I toss the end of a loaf in - keeps it good for a long time, and by the time it's gone, I have another hunk of bread ready for the new bag.

squeeks

 

[DocVan]

Hmmm? This may sound strange, and it obviously hasn't been happening, but a friend recently shared a bottle of his homemade wine with me. Thus the thought.

To make the wine, a mold is introduced via the fruit (or a yeast). Then water and sugar are added. The mold feeds on the sugar, making alcohol.

I have even made wine using only water, red food dye for color, sugar, and yeast.

Question? If the item we are talking about is "sugar," and the bread contained even a slight amount of bread mold on it, wouldn't the introduction of any amount of moisture/condensation cause the formation of alcohol?

I did not do as well in college chemistry as I had hoped, but it sounds like it could happen??? It also might be tasty.

DocVan

 

[Yammy]

Indeed DocV

I have a recipe for Pumpkin Rum that is so basic:

take one cooking type pumpkin, pack full of brown sugar and coat the whole thing with parafin wax, let sit for 6 months, is amazing stuff!

 

[DocVan]

Yammy,

I tried to ignore that "Pumpkin Rum" receipe, but I keep coming back to it. I guess that I am not going to be satisfied until I try it. Thank you.

Now, if I can just figure out a place to leave it sit for 6 months without being disturbed......?

DocVan