Information provided by Cornell Cooperative Extension of Monroe County, N.Y. (585) 461-1000

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Despite good intentions, sometimes sugar packages are not closed tightly, and the sugar hardens, making it difficult to measure and use.

Brown sugar becomes hard when it loses moisture.

Place a cut apple into a container of hard brown sugar and then close the container tightly. Moisture from the apple is absorbed by the sugar, returning it to its softened state. It is important to place the container in the refrigerator when using this method so the apple will remain fresher for a longer period of time. This method may take several days.

Softening brown sugar may be done very quickly in a microwave oven following these directions:

1. Place a microwave safe measuring cup filled with water into microwave oven
2. Run oven at full power for 5 minutes, creating a steaming environment from the water as it boils.
3. Place the hardened brown sugar in a microwave safe dish – unwrapped and left uncovered.
4. Run the oven (containing the measuring cup of water and the dish of sugar) for one minute.
5. Remove dish of sugar, and begin to break sugar up into smaller pieces with a fork.
6. Replace in oven and repeat steps 4 and 5 until sugar is soft.
7. Package in airtight container.

White sugar becomes hard when it absorbs moisture.

To soften white sugar, unwrap it and place in an oven safe casserole. Heat the oven to 200º F. Every 15 or 30 minutes, attempt to break the sugar into smaller pieces with a fork. When excess moisture is removed, the sugar will once again be granular. Store in an airtight container.