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Old 12-11-2010, 02:15 PM   #11
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I haven't had hard brown sugar in years. Perhaps that's because I keep several pieces of clay flowerpot shards in the container.

A number of years ago I broke up an already hopelessly cracked/broken clay flowerpot. I chunked it into pieces about the size of a vanilla wafer. Ran the whole lot through the dishwasher several times, then put a couple of chunks in my brown sugar. Never had a lump since then.

P.S. It's a whole lot cheaper than the little "brown sugar bears" they sell in catalogues or in cooking stores.
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Old 12-11-2010, 03:45 PM   #12
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That's very interesting! Do the broken pot pieces serve as a moisture sink - absorbing moisture from fresh sugar, releasing as needed or do the broken chunks break up the dried sugar lumps when you give it a good shake?
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Old 12-11-2010, 05:02 PM   #13
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Quote:
Originally Posted by taxlady View Post
I can think of two possible reasons:
  1. Your air tight container is actually air tight and not just sort of air tight.
  2. You use up your brown sugar faster than those of us who have the problem.

1. I just fold over the top of the plastic bag it came in and put a rubber band around it.

2. Nope. A pound of BS lasts almost a year depending on what's baked. I use it in brines and in an apple topping for waffles.
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Old 12-11-2010, 07:54 PM   #14
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mine does not get hard. after opening i put in a zip lock bag. just make sure to squeeze out as much air as you can.
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Old 12-11-2010, 08:10 PM   #15
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Talking Keep it in a glass jar in your cupboard!

You know I have a wide-mouth glass container about 2 qts in size that I keep my bulk brown sugar in, and I keep this awesome beautiful rainbow wooden scoop I was lucky enough to find on sale at an independent kitchen store here.

I keep it in the dark in my cupboard, and it's always super soft when I reach in to get some! (And while I use it fairly often, I certainly don't go through the whole jar in a year, and it's still soft.)

I recommend it!
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Old 12-11-2010, 08:16 PM   #16
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That's very interesting! Do the broken pot pieces serve as a moisture sink - absorbing moisture from fresh sugar, releasing as needed or do the broken chunks break up the dried sugar lumps when you give it a good shake?
Not sure. Except that I haven't had any hard lumps or any brown sugar chunks since I've been including my clay shards.

I suppose that they do act as a moisture sink and keep the moisture level equal in my container.
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