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There’s nothing more annoying than going to scoop brown sugar, only to find it’s turned into a brick. I’ve hacked at it with spoons, tried microwaving it, even smashed it with a rolling pin once — don’t judge.
Brown sugar hardens fast if you don’t store it just right. But once I learned this one clever trick, I haven’t had to fight with it since. It’s quick, easy, and uses something I already had in the kitchen.
Here’s how I keep my brown sugar soft, scoopable, and ready to use every single time.
Why Brown Sugar Gets Hard
Brown sugar is basically white sugar with molasses added. The molasses is what gives it that soft, sticky texture. But when brown sugar is left exposed to air — even just a little, the moisture in the molasses starts to dry out.
Next thing you know, it’s rock solid.
This always happened to me, even when I thought the bag was sealed well. Then I learned it’s not just about sealing the sugar — it’s about adding a little moisture back in to keep it soft.
The Trick? A Slice of Bread
Sounds odd, but it works like a charm.
I just pop a slice of fresh bread into the container with my brown sugar. That’s it. The sugar pulls moisture from the bread, keeping everything soft and scoopable.
Here’s how I do it:
- Store Sugar in an Airtight Container: I transfer my brown sugar to a container with a tight-fitting lid. Zip bags don’t always cut it.
- Add a Slice of Bread: Just one slice of plain sandwich bread — no need for fancy stuff. I lay it right on top of the sugar.
- Replace as Needed: After a week or so, the bread will dry out. That’s your sign it’s done its job. Toss it and add a fresh slice if needed.
Bonus Option: Use a Marshmallow or Terra Cotta Disc
If you don’t like the idea of using bread, you can use a large marshmallow or a special terra cotta sugar saver (they sell them cheap online). Both do the same thing — add moisture and keep the sugar soft.
I’ve tried them all, but honestly? Bread’s always around, and it’s worked best for me.
No More Sugar Bricks
Since I started doing this, my brown sugar has stayed soft for weeks. No more chipping away at clumps. No more wasted sugar. Just easy scooping every time I reach for it to bake cookies or mix up oatmeal.
So if you’re tired of pulling a sugar brick out of the pantry, try the bread trick. It’s low effort, totally effective, and one less kitchen headache to deal with.
