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    Home » Baking Tips

    How to Soften Brown Sugar

    Published: Feb 9, 2018 · Modified: May 20, 2025 by Abeer Rizvi · This post may contain affiliate links · 10 Comments

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    Learn how to soften brown sugar that's rock hard in the microwave or oven and even using bread, marshmallows or terracotta ceramic discs. Also, learn how to store it properly.

    Softened Sugar in Glass Jar on Black Stone Background.

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    My sister and I always joke that any time we decide to bake cookies like these Butter Pecan Cookies or Chocolate Chip Cookies, we are either out of brown sugar or it's rock solid. Well, I have solutions for both problems! Just make your own Homemade Brown Sugar with two ingredients: granulated sugar and molasses and for the other problem, just keep reading.

    Jump to:
    • Why does brown sugar harden like rock? Can I still use it?
    • Bread method
    • Heat in microwave
    • Use marshmallows
    • Consider using terracotta brown sugar savers
    • Oven method
    • How to store properly?
    • More baking tips

    Why does brown sugar harden like rock? Can I still use it?

    In general, brown sugar has a lot of moisture. When that moisture evaporates, the sugar starts to dry out, becomes hard, and forms clumps. The easiest way to keep brown sugar soft is simply to store it in an airtight container to minimize evaporation. Yes, it's perfectly safe to use.

    Bread method

    Place your hardened brown sugar in an air-tight sealed bag or container along with a slice of bread overnight. The next day, you will notice that the bread has become stale and all its moisture has been transferred to the sugar, making it soft again. In my opinion, this is the best way to soften brown sugar that has hardened.

    Heat in microwave

    Place hardened sugar in a microwave-safe bowl and cover it with a moist paper towel. Heat for 20-30 seconds, making sure to check every few seconds to make sure the sugar does not melt completely. Eventually, the moisture from the paper towel will transfer to the sugar, making it soft again. This is also the quickest immediate fix.

    Use marshmallows

    Place your hardened brown sugar in an air-tight sealed bag or container along with 7 or 8 big marshmallows overnight. The next day, you will notice that the marshmallows have become stale and hard and their moisture has been transferred to the sugar, making it soft once again.
    Note: I feel this method is tricky because the results can vary, based on the brand of marshmallows you use. Some marshmallows are definitely softer and have more moisture than others. I feel like Jet Puffed marshmallows work the best.

    Consider using terracotta brown sugar savers

    These are special little ceramic discs or bears that you have to buy at stores or online. Basically, you soak the ceramic piece in water for 15 minutes, pat it dry and place it on top of the hardened brown sugar. When this is kept in a sealed container, it will keep brown sugar soft for up to 3 months. When sugar begins to harden, you can re-soak and use again.

    Oven method

    Place the hard brown sugar on a cookie tray and heat it for a few minutes at 250 degrees F. Watch very closely because it will soften very quickly. I am not too fond of this method because the oven gets very hot very fast and the brown sugar can quickly melt into a gooey mess.

      Collage Image Showing 3 Ways to Soften Brown Sugar.

      How to store properly?

      1. When you buy a new bag of brown sugar, transfer all the sugar in an airtight sealed container immediately, which prevents any moisture from evaporating. If your container is not airtight, make sure to keep a terra cotta brown sugar piece in your container to prevent sugar from becoming hard.
      2. After buying a bag of brown sugar from the market, store it in the freezer in small tightly sealed ziploc bags. When you need it for a recipe, remove a small bag from the freezer and let it come to room temperature. This way, you will have soft brown sugar every single time. This is my absolute favorite method!
      Key Ingredients on Rustic Black Background.

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      Reader Interactions

      Comments

      1. Annie

        November 04, 2015 at 10:47 am

        Wow, I did not realise it was so easy to make your sugar soft again! I usually shake it until my arms almost fall off and am still left with lumps! Definitely trying the marshmallow tip!

        Reply
        • Abeer Rizvi

          November 04, 2015 at 2:17 pm

          Oh man! I used to do the shaking too... it's like a workout! hahaha. The marshmallows work so well and you no longer have to do a workout...heheh

          Reply
      2. Leslie Soto

        November 04, 2015 at 12:17 pm

        THis post is going to be a lifesaver. I can't tell you how many times I've gone to use my brown sugar only to find it's hard as a brick. I'm pinning this one! Thank you for sharing! I never knew these tips!

        Reply
        • Abeer Rizvi

          November 04, 2015 at 2:15 pm

          Isn't it soooo annoying when you are ready to add the brown sugar into the batter but all you have are these brick like pieces?! lol. Hope these tips help you and thanks for sharing

          Reply
      3. Aleigh Moore

        November 04, 2015 at 12:31 pm

        Wow! Wish I would've known this tip sooner! This is a constant problem for me!

        Reply
        • Abeer Rizvi

          November 04, 2015 at 2:14 pm

          Well, it won't be a problem any more. These tips work like a charm!

          Reply
      4. Stacey

        November 04, 2015 at 9:09 pm

        Love the marshmallow tip! I use the little bear now, but I'll definitely try this!!

        Reply
        • Abeer Rizvi

          November 05, 2015 at 11:55 am

          The marshmallows are really inexpensive and great to use when you can't find the little bear thing

          Reply
      5. Ms. Nitta

        November 05, 2015 at 12:41 am

        Thanks for the tip! I honestly do this the wrong way...and bang around my brown sugar or chip at it with a utensil...LOL!

        Reply
        • Abeer Rizvi

          November 05, 2015 at 11:52 am

          LOL! I used to bang around the sugar chunks too and once, I even used a hammer...hahaha

          Reply

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      Hello, I'm Abeer Rizvi, the author and founder of CakeWhiz.com—a cherished dessert blog dedicated to baking, cake decorating, doctored cake mix recipes, and all things sweet. As a skilled food writer, baker, recipe developer, and cake decorator, I take pride in wearing multiple hats.

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