How to Soften Hard Brown Sugar (2 Minutes in the Microwave, or 2 Days the Slow Way)

Step by step

1. 1

   Measure what you need into a microwave-safe bowl

   Chip or scoop out the amount your recipe calls for and put it in a glass or ceramic bowl. Skip old margarine tubs and yogurt cartons, because USDA says those are not made for cooking in the microwave.

2. 2

   Dampen two paper towels

   Run two paper towels under the tap, then wring them out until they are wet but not dripping.

   What it looks like: towels that feel wet to the touch, with no water running off them.

3. 3

   Lay the towels over the sugar

   Spread the damp towels right on top of the sugar so they cover it.

4. 4

   Cover the bowl

   Stretch plastic wrap tightly across the rim of the bowl, or use a microwave-safe lid. The towels sit between the sugar and the cover, so the wrap does not touch the sugar itself.

   What it looks like: a snug cover over the top, with the paper towels underneath it.

5. 5

   Microwave on high for 1 1/2 to 2 minutes

   Start with 1 1/2 minutes and check it. If it is still hard, give it up to 30 seconds more. Domino says microwaves vary in power, so your time may need a little adjusting.

   What it looks like: sugar that gives when you press it with a fork, instead of a hard block.

6. 6

   Break it up with a fork and use it right away

   Peel the cover back carefully, because hot steam builds up under it. Work the sugar with a fork to break up the clumps, and add it to your recipe while it is still warm and soft.

   What it looks like: loose, soft sugar instead of a hard block.

1. 7

   For the whole bag, move it into an airtight container

   When you are not in a hurry, tip the rest of the hard sugar into a container with a tight lid.

2. 8

   Add something damp and seal the lid

   Pick one damp helper. You can use plastic wrap or foil topped with two damp paper towels, or a terra cotta disk dampened the way its package says. One or two slices of bread or one or two large marshmallows work too. Set it in with the sugar and close the lid tight.

3. 9

   Wait about 2 days, then fork it apart

   Take out the bread, towel or disk after about 2 days, or as soon as the sugar has softened. Break up the sugar with a fork and seal the container again.

   What it looks like: sugar that is soft all the way through.

When it will not work, and what to do instead

If the sugar is still giving you trouble, one of these is usually why.

• It went hard again in a few minutes. That is normal for microwaved sugar, because it hardens as it cools. Soften only what you need, right before you use it.
• It is still hard after 2 minutes. Microwaves vary in power. Check that the towels are still damp, then give it a little more time and check again.
• You do not have a microwave. Domino says you can spread the sugar on an oven-safe pan and warm it in a 250°F oven until soft. Watch it closely, use it right away, and handle the pan with oven mitts.
• It keeps going hard in the pantry. Domino says to keep it in a container with a tight-fitting lid or a resealable, moisture-proof bag, and to freeze it if you live somewhere very dry.

Why it works

Here is what is going on. Brown sugar keeps more molasses than white sugar, and Domino says that gives it a softer texture. When the moisture in the sugar evaporates, the sugar sets up hard.

Nothing has gone bad. The sugar is just thirsty, and every method on this page gives the moisture back. Think of a kitchen sponge left on the sink overnight. It dries out stiff, but a little water makes it soft again.

The microwave does it fast with steam from the towels. The slow way does it with a slice of bread or a damp disk that lends its water to the sugar over a couple of days.

So many of us know this moment. The butter is softened, the eggs are cracked, and the spoon bounces right off a brick of brown sugar. It is tempting to toss the bag, but that sugar is perfectly good.