My daughter and her friend were baking the other day and came across a problem that they did not know how to solve – how to bake if the brown sugar is too hard to use. Instead of tossing out that brown sugar, they could have actually softened it up for use.
Since this can be a common problem, here are four ways to solve this problem other than buying a new bag of brown sugar! But first, let’s dive into brown sugar and how it differs from granulated sugar.
What is Brown Sugar?
Obviously, it’s sugar, but why brown? And why more than one type? Sugar, or sucrose, is a sweet crystallized substance that you use in baking and has many uses. And while white, granulated sugar is the most commonly used sugar in baking, other sugars, like brown sugar, has its place too.
Brown sugar is basically granulated sugar that is mixed with molasses to give it flavor and texture. The color and flavor of the molasses is what determines whether you have a light or dark brown sugar. Less molasses means you have light brown sugar, which is most commonly used. Dark brown sugar has more molasses which yields a darker color and richer flavor.
Brown Sugar for White and Vice-Versa
Light or dark brown sugar can be used in any recipe, regardless if it calls for one over the other. You can also substitute brown sugar for white sugar in equal parts; meaning if a recipe calls for 1 cup of white sugar, then you can use 1 cup brown sugar. Just realize that it will alter the flavor profile a little.
You can also “make” brown sugar if you’re out and need some by adding in some molasses to your granulated sugar. For light brown sugar, add in about 1 tablespoon to 1 cup of sugar; for a darker brown sugar, add in more molasses, about 2 tablespoons to 1 cup of sugar.
Softening Brown Sugar
While doing a Google search will yield many ways to tackle the “how to soften brown sugar” problem, here is a list of the top four methods used. My preferred method when I come across this problem is using the oven. Since I’m preheating the oven for whatever I’m baking anyway, it tackles two issues at one time.
The first two tips are great if you need the brown sugar right away, the last two tips are great if you’re not planning on using your brown sugar immediately.
1. Oven
Place the brown sugar on a cookie sheet lined with parchment or a silicone mat for easy cleanup. With a low oven temperature of 250℉, place the brown sugar into the oven for just a few minutes, about 5 minutes should soften it (maybe a few minutes more, if needed). Check to see if the brown sugar crumbles to the touch and is soft again. Use a spoon for this, as the sugar may be hot. You may have to check on this every few minutes until it is soft. Just be sure you don’t leave the sugar in the oven too long.
2. Microwave
Place hardened brown sugar into a microwave-safe glass bowl. Next, take a damp paper towel and put it over the sugar. You’ll need the moisture to help soften up the brown sugar. Microwave in small increments, about 15 seconds at a time, until it feels soft. Again, be careful when you check the sugar, as it may feel hot. Be sure you don’t microwave too much or you may melt your brown sugar.
3. Apple Slice
Take an apple slice and place it into the container you store your brown sugar in and seal tightly overnight. The moisture from the apple should help soften sugar. Be sure to toss the apple afterwards.
4. Terra Cotta Stone
Did you know that using a terra cotta stone will also soften hard brown sugar? Soak the stone in water for about 20 minutes, dry it off so it’s not dripping with water and then place it into your container. Within a day or two, your brown sugar will be soft again.
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