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!
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.