Welcome to Pantry Goals, your destination for all the practical tips and need-to-know tricks to get your space in tip-top shape (and keep it that way).
If you've clicked into this post, I'm going to guess you've been the victim of brown sugar hardening,
too. Always at the most inopportune times, of course. For me, that's usually when a chocolate chip cookie hankering strikes and my batter is already in full swing. Cue crestfallen face. (It's a good lesson for why you should mise out your ingredientsbefore starting any cooking project, but let's save that for another day.)
How can you prevent this scenario from happening again? There are many tips out there (and trust me, I've tried most of them), but the most effective method for me comes down to this incredibly simple, hands-off trick: stick a piece of fresh bread in your brown sugar container once you've opened it.
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I don't usually decant my brown sugar (I just keep it shut with an IKEA chip clip), but I'll go the extra step of storing the sugar in its bag in an airtight (this part is key, as air is the devil when it comes to brown sugar) container in the fridge. I guess I use a two-pronged approach here with the bread and refrigerator, but I'm telling you—it works!
I've used everything from the pre-sliced supermarket variety to fancier boules, but at the end of the day, it doesn't matter much what kind of bread you use. A simple little corner from any loaf of bread will do, giving the brown sugar just enough moisture to prevent it from turning into a rock-solid block.
And if you, like me, have already encountered this roadblock mid-recipe (and if you don't have a store nearby), don't despair: There's still hope for you yet. Here are a few last-minute tricks for you to try: