South Pasadena, California
A. Revive it with some bread.
If you’re pressed for time, try the microwave. Place the dried-out brown sugar in a microwave-safe bowl and top with a slice of fresh bread or a damp paper towel. Cover the bowl with plastic wrap and microwave it in 15-second intervals until the sugar is moist and easy to scoop. You’ll be well on your way to getting those cookies in the oven.
If you discover hard brown sugar and have time to spare, Susan M. Reid, editor of “The Baking Sheet,” from King Arthur Flour, suggests placing the sugar in a resealable plastic bag overnight with a slice of bread or a couple of apple wedges. She explains that since sugar is hygroscopic (fancy talk for spongelike), it will naturally absorb moisture from the bread or the apple, so you don’t have to zap it in the microwave. Once the sugar is back to its old self, Reid suggests storing it in an airtight container with a terra-cotta brown-sugar saver (available at surlatable.com). Soak the disc for 15 minutes, pat it dry, and package it with the sugar to prevent clumps.
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