Both brown and white sugar can get lumpy and hard as a rock, but for different reasons. Brown sugar contains molasses, which means it has a higher moisture content (than white sugar) and that keeps it soft. Once you open the package, the moisture begins to evaporate and you’re left with a brick of brown sugar. White sugar clumps up from excess moisture and humidity. Here’s what to add to your sugars to keep them user-friendly…
To prevent brown sugar from hardening, after opening the package, put in a strip of orange zest (about one inch wide and three inches long…with some of the white part is OK) or a few whole prunes—both retain moisture without crumbling in your sugar. After you add your peel or prunes, close up the package securely, then store it inside a resealable plastic bag in your cupboard or pantry.
To keep white sugar from clumping up, put a few whole salt-free saltine or soda crackers in whatever kind of container you use to store your main sugar supply. Keep them to the outer edges of your container so that you don’t get cracker crumbs in your coffee.
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