Brown Sugar

[tstalafuse]

Many of my recipes call for brown sugar.. packed, or not packed, but due to altitude I mostly have very dry hard brown sugar. I usually just put it in grinder, but how much equates to a cup, half cup, etc...

[RonB]

If ya have a scale, you can use the chart linked below to convert volume to weight:

https://www.kingarthurbaking.com/learn/ingredient-weight-chart

And I use one of these to keep brown sugar from drying out:

https://www.amazon.com/Progressive-International-ProKeeper-1-5-quart-PKS-201-PKS-301/dp/B0BW18LXMR/ref=sr_1_2_sspa?crid=32B0R798UTWYN&keywords=brown+sugar+container&qid=1699484007&sprefix=brown+sugar+container%2Caps%2C84&sr=8-2-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1

You wet the brown ceramic puck and put it in the container.

[tstalafuse]

We have one of those, but our humidity is so low that even with one it still dries out. I will give the weight chart a try.

[dubob]

I have the same problem in Utah. 4,200 MSL and mean humidity of about 30%. It ALWAYS ends up dry regardless of storage method.

[Carolyn]

I had that happen to me too. If I remember correctly, I steamed the sugar to soften it.

[tstalafuse]

I have, in the past, microwaved it along with a wet paper towel. That kinda worked but not well enough to just grind it.

[Bob K]

Skip the brown sugar. Pure cane or turbinado sugar and a drop of molasses - same thing

[jerrybell]

I haven't heard this before. How does the altitude influence the situation? I just noticed your location - that is above average elevation. I miss CO.

[tstalafuse]

The very low humidity at this altitude really dries it out fast.