It is so frustrating when you go to make cookies only to find that the brown sugar is now as solid as a rock. Sitting on the shelf it has dried out and taken on a consistency that is similar to that of concrete. You know there is no way you are going to get it into a measuring cup with out a chisel and at this point it just seems to make more sense to toss the bag rather than trying to soften it.

So how do we keep our brown sugar soft? You may have seen those terra-cotta brown sugar softeners that you soak in water. Those seem to work and are sold at all the kitchen supply stores. But if you are a penny pincher like me and are looking for simple and affordable ways to make your brown sugar last you may be looking for other options. Maybe you have tried a piece of bread placed into the bag or and apple core to keep the sugar soft. Both of these seem to work well and are cost effective, but I have to share with you the newest tip I have learned.

To keep brown sugar soft try tossing a couple of marshmallows into the top of the brown sugar bag. Close the bag with a clip or twist tie. That’s all there is to it. The marshmallows absorb the air and keep the brown sugar soft. I like the idea of using the pretty white soft cylinder shaped sugar to keep another sugar soft and ready for use. No more bread crumbs in the sugar or ugly apple cores decaying in the bag.

It looks pretty, is inexpensive and will keep your sugar ready the next time a cookie craving hits.