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How to Store Brown Sugar

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Hi Bold Bakers!

As a professional chef with more than a decade of experience I want to get you into the kitchen and baking with confidence. I’m going to equip you with the skill you need to successfully bake anything you like.

Now, many times we see things and don’t know why they are the way they are. Clumps in brown sugar are a perfect example of this.

So many times I have had to break up hard lumps of brown sugar with my hands knowing that if it makes its way into my cake it will not work itself out It will just stay there in a big sugary lump.

Why Does Brown Sugar Clump?

So, brown sugar is a mixture of white sugar and molasses (treacle). It is made by rubbing the two together evenly turning the sugar brown. Watch my video on How to make Brown Sugar to see how.

The reason it clumps is due to the moisture in the molasses. Just think about it, white sugar is dry therefore doesn’t clump, but imagine mixing it with a wet ingredient and it will. There is extra moisture in brown sugar that white doesn’t have, therefore it clumps and goes hard.

How to Store Brown Sugar 

If your brown sugar has turned clumpy or hard as a rock, there’s still hope! Follow my Bold Baking Basics tip and you will instantly remove clumps from your brown sugar. 

Place a slice of bread or a marshmallow in the bottom of your brown sugar bag or container. This will absorb any extra moisture together leaving you with the perfect texture for measuring, baking and cooking! 

What Does this Do?

The bread will soak up all the moisture in the container drawing it away from the sugar. The results are you end up with fine, clump-free sugar that is ready to be used.

Just note, the bread doesn’t go bad in the container. Because it drew all the moisture from the sugar it ends up drying out and getting hard, so it won’t spoil.

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Did you like this baking tip? I have lots more short videos just like this one that will help you get baking confidently in the kitchen. Get more Bold Baking Basics.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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5 Comments

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  1. Susie on October 31, 2018 at 3:24 am

    Hi Susan
    I have learned so much about baking and have used many of your recipes
    Keep Recipes coming I’m hooked !!

    • Gemma Stafford on November 1, 2018 at 8:22 am

      Delighted you liked it, Susie!! Thanks for bring apart of the BBB community.

      Best,
      Gemma.

  2. Susan on July 29, 2018 at 12:13 am

    Thank you! ????

  3. Susan on July 25, 2018 at 11:54 pm

    Hi Gemma,

    Thanks for the brilliant brown sugar recipe. I came to the BBB site hunting your cute glass jars, but I can’t find them on any of the product pages nor linked in the brown sugar recipe page or the brown sugar storage post above. The labels were on your Good Cooks/ other baking tools page. Could you please point me in the right direction? Thank you!

    -Best,
    Susan Lynn (from FB)

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