Hints From Heloise

Dear Heloise: I’m tired of throwing out hardened brown sugar when I go to bake something. Is there any way to prevent brown sugar from getting hard and lumpy? And, once it’s hardened, is there any way to get it soft and usable again? A Cranky Cook in New York

You’re right. Hardened brown sugar can be a baking disaster, not to mention a cause of aggravation when you don’t need it.

Brown sugar is naturally moist because of its molasses content and becomes hard and lumpy when it dries out, according to a major sugar producer.

If the sugar is already hardened, place it in a container with a tight-fitting lid and set a slice of white bread on top. The bread should restore enough moisture to the brown sugar to soften it to its original condition. Leave it for a day or so and remove the bread. The sugar should be softer. If it is still too hard, place another slice of bread in with it and check the sugar the next day. - Heloise

Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio TX 78279-5000.