How To Soften Brown Sugar (5 Ways!)

How Do You Soften Hard Brown Sugar? We’ve got 5 of the BEST ways to soften brown sugar for baking + tricks to KEEP it soft for next time.

Brown sugar adds lovely caramel flavor and color to baked goods of all kinds, from cookies and brownies, to bars, cakes, to yummy dips, caramel corn, and frosting. It’s one of my favorite kinds of sugar to bake with! (And as a recipe developer and food blogger, I go through plenty of sugar!)

But, have you ever gone to bake a recipe only to discover your brown sugar is a rock hard lump? Don’t worry and don’t throw it out! There are LOTS of ways to soften hard brown sugar so you can still use it to bake.

From how to soften brown sugar FAST for baking projects, to how to keep it soft for next time (and why it even goes hard in the first place!), we’re covering everything you need to know about softening brown sugar.

Let’s jump in!

Why Does Brown Sugar Get HArd?

So why does brown sugar harden in the first place? It has to do with brown sugar’s unique structure! Brown sugar is brown because it contains molasses. (Light brown sugar has less molasses than dark brown sugar.) Over time, especially when it’s exposed to air, the water in the molasses evaporates, and the sugar gets hard. This can cause the brown sugar to form a rock hard lump or several big clumps.

But don’t worry! The good news is that, even if you’ve got clumpy brown sugar, there are several simple methods you can use to soften it again. Here are 5 easy ways to tackle this common problem…

1. Microwave Method (when You’re In A Hurry!)

MATERIALS NEEDED: microwave, microwave-safe bowl, damp paper towel

How do you soften brown sugar fast? In the microwave! If you need soft brown sugar, like, NOW, and don’t have time to wait, this microwave trick for softening brown sugar is the trick for you. It’s the quickest way (and easiest way!) to soften brown sugar that I know!

1. Place the hard brown sugar in a large microwave-safe container or bowl.
2. Get a few paper towels wet and squeeze out the extra water so they’re damp but not dripping.
3. Cover the bowl of hard brown sugar with the damp paper towels and microwave 10-15 second intervals at a time, stirring or using a fork to break the sugar up in between intervals. Repeat until the sugar is easy to break apart with the fork. This can take up to a few minutes to work completely, but if you’re patient, it’ll feel like magic!

2. Or, Try This In An Oven!

MATERIALS NEEDED: oven, oven-safe container

You can use the same principle, just with the oven if you don’t have a microwave or prefer not to use one.

1. Place the hard sugar in an oven-safe container (a pie pan, sheet pan, or baking dish works best!)
2. Gently heat at 250 degrees F. for 3-5 minutes or so, stirring every few minute with a fork to break up any large pieces.
3. Watch carefully so the sugar doesn’t melt!

3. BRead Method (My Favorite Method)

MATERIALS NEEDED: 1 slice of fresh bread (gluten-free, as needed!)

This easy solution is the method I use 90% of the time because it’s so effective! In my opinion, it’s the best way to soften brown sugar consistently. Using bread to soften brown sugar works because the sugar absorbs the natural moisture from the bread and transfers it into the sugar. (It’s a great way to use up the heels and ends of your bread, too!)

1. Place a piece of bread in a container or bag with hard brown sugar. (I set it on top of the brown sugar)
2. Leave the bread in overnight (at least 8 hours, up to a day), then remove the bread and discard it. (Depending on how hard the sugar is, it may be soft enough to use after a couple of hours)
3. Your sugar should be magically soft!

Keep In Mind: You need to use FRESH bread, not stale bread for this trick to work, since the sugar needs to draw the moisture out of the bread. If your bread is dry, there won’t be moisture for the sugar to absorb! Also, be sure to discard the bread after 24 hours so it doesn’t mold. Some people use apple slices to do the same thing, but I find them to be too moist/wet for the apple method to work quite as well.

Gluten-Free Note: If you’re gluten-free or baking for someone who is, ONLY use gluten-free bread for this trick. If you’ve used regular bread/wheat bread, this sugar is no longer safe to use for those with Celiac disease or gluten intolerance.

4. The Food Processor OR Grater MEthod

MATERIALS NEEDED: a food processor or box grater

A simple way to break up a brick of brown sugar is to use a tool! You can “soften” or break up hard brown sugar in your food processor or using a box grater to shred or break up the large pieces. A food processor is a bit safer since you don’t risk cutting your fingers as much, so I prefer using one when I use this method.

1. If using a box grater, place the grater on a plate or in a large bowl. Use the large sides of a box grater to shave or break up the hardened sugar.
2. Or, put the hard brown sugar in a food processor and pulse the sugar in short, quick bursts to break up any large clumps.

5. Terra Cotta Sugar Saver

MATERIALS NEEDED: 1 terra cotta sugar saver (sometimes sold as a disc, medallion, or terra cotta bear)

This method is the only one that we use that requires you to get anything even remotely fancy. It’s the least effective, in my experience, but some families SWEAR by using a piece of terra cotta and have for decades! We’re still using the same moisture-transfer principle as we do with the bread trick, only with this reusable option.

1. Start with a terra cotta medallion/disc. Soak the terra cotta disc in warm water for 20-30 minutes.
2. Remove it from the water and blot off any excess water with a paper towel or clean kitchen towel so you don’t accidentally melt the brown sugar with water.
3. Place the terra cotta circle in an airtight container or bag with the brown sugar and leave it for about a day. Use a fork to help you break up any remaining clumps and store the brown sugar with the terra cotta piece to help keep it moist.
4. This usually keeps brown sugar soft for 3-6 months, but you can repeat this soaking & storing method as needed to keep your brown sugar soft.

Why It Works: terra cotta is very porous, so it can soak up water and slowly distribute it to the sugar over time.

FAQ + Tips And Tricks For Softening Brown Sugar

Why Is My Brown Sugar Hard?

Brown sugar gets hard when exposed to air over time. The liquid from the molasses in the brown sugar evaporates, leaving the sugar hard. You can fix this with one of our softening tricks!

Can I Still Use Brown Sugar That Has Hardened?

Yes! hard brown sugar isn’t a sign of spoilage, it’s just a sign that the liquid from the molasses in the brown sugar has evaporated. You can still use it! Just soften before using for best results.

♥ Did you try one of these tricks? Leave a star review below and let me know which one you tried! I can’t wait to hear how it goes!

Print