How To Soften Brown Sugar Without Wasting A Slice Of Bread

If you were just about to bake a batch of cookies but your brown sugar has hardened into a rigid slab that's as solid as a rock, we've got a quick fix. Bread can soften brown sugar over time, but it isn't an instant solution, and you'll end up with a wasted slice. Instead, place your sugar in a zip-top bag and microwave it with a dash of water for faster results.

Brown sugar naturally contains more moisture than white sugar due to the presence of molasses (though there are three different types), which is why it's the perfect sweetener for making extra soft chocolate chip cookies and tender cake. The only problem is that if you leave your brown sugar untouched in the pantry, this inherent moisture will eventually evaporate, resulting in hardened clumps and clusters. If caught early, you can loosen chunks of hard brown sugar with a fork and some elbow grease; however, if it's hardened into a block, you'll need to reintroduce some moisture to soften it again.

To make the most of this speedier remedy, sprinkle about a teaspoon of water for every 8 ounces. For safety, leave a small gap at the top of the zipper seal to allow any excess steam to come out, and microwave the sugar for around 10-15 seconds. Be mindful that sugar warms up very quickly in the microwave, so heat it in small increments and keep checking on it. The water will turn into steam and rehydrate the sugar in small areas.

Use your fingers to massage the sugar in any spots where it has started to soften while it's still in the bag, working your way out to loosen it completely. Microwave it for a quick second blast, if necessary, and massage again until all the sugar is soft and clump-free. While zip-top bags are usually made of microwave-safe material, you should always check the label first before trying this hack. If you don't have a zip-top bag, place your brown sugar in a bowl, drizzle the water over it, and cover with microwave-safe plastic wrap.

The main reason to soften brown sugar is to make it easier to measure. Hard blocks of brown sugar can be measured on a scale, but it's much trickier if you're using measuring cups. Secondly, very hard bits of sugar won't cream together well with butter, and you may find that your cake or cookie batter is speckled with gravelly granules just before you pop it in the oven. Finally, dry brown sugar won't lend your baked goods the moisture they need. Replenishing that moisture first will create treats that have a tender crumb and softer texture.