brown sugar?

i keep mine in the bag and just twist the top REAL tight so it holds itself and haven't had any problems with it becoming a rock. i tried the bags that zip themselves and they didn't seal real good for me so i stored the bag and all in a big mason jar. but you do know you can bring bricked brown sugar back to life by microwaving it for a few seconds right? i think i go through brown sugar too fast with all the baking i do to have any problems with it. just don't consider it ruined when it does get hard!

Brown sugar contains a good amount of molasses syrup. Dark brown sugar has more molasses than light brown sugar. It’s molasses that gives these sugars their unique color and pleasant flavor.

Brown sugar differs from white sugar in that it contains more moisture – thanks to the molasses syrup. When the moisture evaporates, largely due to improper storage of the already-opened box of brown sugar, the sugar hardens and forms a large brick.

One of the best and most common ways to store brown sugar is to place it in an airtight container (like Tupperware® or another similar product) and put it into the refrigerator or freezer. If it’s in the freezer, of course, it will feel hard, but you’ll find that it will thaw in about an hour and return to its desired powdery form. If it’s in the refrigerator, allow it to sit for about 15 minutes and return to room temperature. It can also be stored in its original plastic bag, as long as it is sealed very tightly, or in a glass jar or canister with a gasket that seals the lid.

Another favored method of keeping sugar soft is to store a piece of bread with the brown sugar. Others use half an apple or an orange slice to keep the brown sugar at its correct consistency.

If you’ve stored your sugar incorrectly and it’s hardened, but there’s no time to run out for a new box, there are a number of ways to remedy the situation. These various methods will help restore moisture to the sugar.

Your first line of defense is the microwave oven. Place about a ½ pound of the hardened sugar in a microwave-safe bowl. Cover the sugar with two wet paper towels (not dripping) and then cover the bowl tightly with plastic wrap. Nuke for about 2 to 2 ½ minutes, depending on the wattage of your microwave. Divide the warmed sugar with a fork, stir, and use immediately. (Sugar will be very hot, so be careful!)

You can also place the open bag of sugar in the microwave with a cup of water beside it. Microwave on high for 2-3 minutes, turning the bag after each minute.

put it in a good closing container.

You can't stop it becoming a brick, but it is slowed down if the container doesn't let air in.

It is no problem if it became a brick, just break it with a spoon and use it. It isn't bad at all, it is part of the natural process because the brown sugar is not so dry as the processed white one.

For cooking not baking for dessert, white sugar. For cookies & coffee, brown sugar. But I am trying to avoid sugar.

I keep mime in a small tupperware container. As soon as I buy it from the store I take it right out of the box and put it in there. I have been doing that for the last 38 years and only 1 time it became hard because someone didn't put the lid on tight.

I keep mine in a cannister with a tight fitting lid along with a "Brown Sugar Bear" like these:

http://www.amazon.com/Harold-Import-Company-HAROLD...

I soak the bear in water for about 20 minutes every couple months, put it back into the cannister, and it does a great job of keeping the brown sugar nice and soft.

Place toast in the jar where you keep the Brown sugar. I have been doing this for years and I have never had my brown sugar get hard on me

In dry container and put in warmer place like pantry. Sometimes it helps if you mix it with a bit of white sugar.

STOP!!!!...READ THIS...you can keep brown sugar for as long and you wish...just make sure that it is wrapped tightly...you don't have to use expensive storage containers just good ol' fashioned saran wrap will work just fine

As long as you don't expose it to high humidity and keep it in sealed container you can always break it up easy.