Too late and already have a clump-filled supply?
We also have pro tips for how to conquer and soften brown sugar clumps after they happen.
In the United States we use sugar from two primary sources: beets and sugar cane.
Credit:Kelsey Hansen
Most sugar in the U.S. is refined to white sugar, and a byproduct of this is molasses.
Its often used in baking and cooking to add a deeper, richer flavor to dishes, Plata adds.
Molasses adds a depth of flavor thats unbeatable.
Credit:Kelsey Hansen
The majority of the time for me if a recipe says brown sugar, Im going dark!
Why Does Brown Sugar Clump Up?
The reason why brown sugar clumps up boils down to how its made.
Credit:Kelsey Hansen
Molasses is hygroscopic, meaning it attracts and holds moisture from the air.
This prevents air exposure, which in turn, helps the brown sugar retain its moisture.
Dont store brown sugar in the fridge.
Credit:Kelsey Hansen
One old school hack calls for placing a piece of bread or some apple slices in your brown sugar.
Try a terracotta bear.Add it to your airtight container right when you transfer the brown sugar.
They bears are small, porous clay discs designed to retain moisture, Plata explains.
The terracotta slowly releases moisture, keeping the sugar from drying out.
This will warm the sugar molecules and make it easier to separate the clumps, Cannon says.
