Solid Brick: How to Soften Brown Sugar the Easy Way

As just about any baker knows, there may be nothing more frustrating in the kitchen than rock-solid clumps of brown sugar. But how do you break up those lumps on the quick without denting your countertops?

We’ve got a few suggestions to help you get that brown sugar where you need it on your watch.

If You Have Time in Advance:

Seal sugar in an airtight container with a slice of sandwich bread – the crustier the better – and store it for 24 hours (no less than overnight). The moisture from the bread leaches into the sugar, leaving the bread stale – but the sugar moist.

A few drops of water on the clumps, sealed in an airtight bag for a few days, should do the trick too.

Apple slices work on the same principle as a slice of bread, but add a delightful autumn flavor. Put a few apple slices along with the sugar, seal it away, and in a day or two, your sugar should be ready to go.

A handful of mini marshmallows works just as well as bread or apple slices, too.

If You Need It ASAP:

You can even soften brown sugar in the microwave. Place sugar in a microwave-safe bowl and cover the bowl with a damp – not wet – paper towel.

Microwave on high for 15-20 seconds at a time. Don’t go overboard with the time; letting it go only a few seconds too long can leave you with a bowl of scalding hot, melted goo.

You can also place the sugar in a small bowl in the microwave, along with a separate small dish of water. Microwave them for about one minute – keep a close watch – and add time if it isn’t softening.

Place the chunk in a baking pan and place in a 250-degree oven. Check after about five minutes – if it isn’t done, keep checking every minute or so until it’s ready!

If nothing else works, the food processor will work in a pinch. A word of caution, though, very large or very dense chunks can cause damage!

While all of these ideas work just fine, there is an ultimate hack here: Just store it right in the first place!

Keep it in an airtight container; the smaller the better, to minimize space for air between sugar and lid. If you don’t have something like that, a sealed plastic bag will work, too.

Read More: How to Bake the Perfect Cake Every Time, Guaranteed