I’m doing something I’ve never done on my blog before…reposting a post! But I have a very good reason: this Kitchen Tip is awesome. I almost wrote about it today thinking I hadn’t before, but then I did a quick search and found that I had! The post is over four years old, so I figured I could bring it back. And I really want to make sure you all know this little bit of knowledge, so here we are! (And, eternal editor that I am, I made a few tweaks to the original copy. I just couldn’t help myself.)
The other night I was thinking that it’s been a while since I did a Kitchen Tips post…then later that evening a friend stopped by to borrow some brown sugar and was excited about the piece of bread inside my brown sugar container. Tah-dah! A post!
Want soft brown sugar? Just throw a piece of bread in the container. That’s it. Simple, easy, cheap. I change it out, oh, I don’t know…hardly ever. I use whatever sandwich bread I happen to have lying around. The bread never gets moldy (seriously, it doesn’t) and the brown sugar always remains a perfect, soft consistency. Just a little something I learned from my mama at a very young age.
My friend Adrianne’s scientist husband tried to explain why it works to us…he said the explanation really wasn’t complicated, but I think Adrianne and I only caught a couple words, like “the bread won’t go moldy” and “there’s a scientific reason it works.” Good enough for us cooks!