warrior12 1,370 Posted April 3, 2018 OK. I don't use sugar much, if fact very little. In the winter time the sugar in my cupboard gets hard like rock and i have to pick at it with a knife to get the amount to use. Anyway to get and keep that sugar in its natural form for use and not get hard like a rock ?.. Share this post Link to post Share on other sites
warrior12 1,370 Posted April 3, 2018 (edited) 1 hour ago, Davida said: Is it white or brown? It's brown and putting in a piece of bread does the trick. Thanks for the help and this is one less hassle in the kitchen. Actually, i saw the bread tip on youtube and did it last or the night before. This morning the sugar was fairly soft and i could extract it with a spoon and not have to dig and scrape. I wonder though, what is the theory of how this bread softens the sugar ?. Edited April 3, 2018 by warrior12 Share this post Link to post Share on other sites
warrior12 1,370 Posted April 12, 2018 On 4/3/2018 at 2:13 PM, Davida said: The brown sugar draws the moisture out of the bread . Leave it in for a few days and the bread will get crisp. Yep. The sugar get soft and the bread like a rock. Thanks again. Share this post Link to post Share on other sites
Joulre2abba 144 Posted June 23 On 4/2/2018 at 10:33 PM, warrior12 said: OK. I don't use sugar much, if fact very little. In the winter time the sugar in my cupboard gets hard like rock and i have to pick at it with a knife to get the amount to use. Anyway to get and keep that sugar in its natural form for use and not get hard like a rock ?.. When that has happened, I've used a cheese shredder to shave off the amount of sugar I wanted. I figure there's no point in de-hardening it cus it'll just get hard again. Share this post Link to post Share on other sites
