I’ve heard of all kind of different things that were supposed to work for this problem: a piece of bread, a piece of terra cotta soaked in water, things like that, but none of them really worked every single time.
Just a few years ago, I learned of this little trick. I don’t know know where I heard about it, but I’ll be forever grateful. My brown sugar woes are gone!
The trick really couldn’t be any easier:
Marshmallows!
Happy, fluffy marshmallows!
Any type of marshmallow will do, but I prefer the big ones, just because they’re easier to scoop around when it comes time for baking. The little ones tend to get in the way.
I have no idea what the science behind this is, but I know that it works and it works for a long time. As far as I can tell, as long as there are a couple of marshmallows in with the sugar, it will stay soft and usable indefinitely!
All you need to do is cut open the bag of sugar and plunk a few marshmallows in!
Don’t forget to close the bag each time you’re done using the sugar!
So that’s it! This one never ceases to amaze and amuse me. I hope this helps you out a bit with all your Fall and Winter baking this year!