Keep Brown Sugar Soft With An Equally Sweet Ingredient - Daily Meal

The key difference between white and brown sugars is the main reason brown sugar can be so difficult to work with in the first place.

One of the advantages to working with brown sugar is its high moisture content. A freshly opened bag of brown sugar behaves more like wet sand than the drier, more refined white sugar. It has a softer texture, and tends to clump together easily because it contains cane molasses. This molasses is typically refined out of white sugar, and raises the moisture content of brown sugar.

Unfortunately, that moisture can easily evaporate over time. This is what turns your brown sugar into an unusable lump after a short time of being exposed to the air. This causes the sugar crystals to essentially calcify and bond to one another; turning your brown sugar into an inedible rock.

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Keep Brown Sugar Soft With An Equally Sweet Ingredient - Daily Meal
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