A brown sugar softener keeps brown and maple sugar moist and workable. It is made of bisque clay, which is porous and absorbs moisture. Other methods of softening sugar can be ungainly and cause clumping. Sugar should be stored in airtight containers in a cool, dry place.
A brown sugar softener is a humidifying device designed to keep sugars soft. It is typically used with brown sugar, as the name suggests, although a softener can also be used with maple sugar. The design is intended to keep the sugar moist and workable, rather than allowing it to harden into a solid mass. Specialty cooking stores sell them, and it’s even possible to make your own if you have access to an oven.
Typically, a brown sugar softener is made from bisque clay. Clay is highly porous, so it absorbs and holds moisture well. The device is immersed in water for 20 minutes before being towel dried and placed in the sugar container. Over time, brown sugar softener slowly releases moisture into the sugar, keeping it from drying out and hardening. After about three months, it will need to be soaked again.
For cooks who struggle with lumpy brown sugar, a brown sugar softener is a very handy tool. There are other methods of softening brown sugar, but they can get ungainly. For very hard sugar, cooks can dump it into a large bowl and cover the top with a damp cloth. Brown sugar can also be heated to loosen it, but it must be carefully watched so as not to melt or burn. If you use a fabric softener, always remember to wipe off the surface water, as straight liquid can cause the sugar to clump into a solid mass.
The basic shape for a brown sugar softener is a simple clay disk. Many companies make ornamental versions in the shape of flowers, plants or animals. Red clay is commonly used, as it is cheap and very porous. Clay should never be glazed, as this will essentially render it ineffective. Other unfired pieces of clay or pottery can also be used to create one. It should be washed when removed and refreshed, as sugar can become caked.
In addition to using a brown sugar softener, cooks should always store sugars in airtight containers to prevent them from going extinct. A cool, dry place is the best place to store sugar, as temperature fluctuations caused by heat can cause it to clump. White sugar generally doesn’t need a softener and will, in fact, clump if it’s too moist.
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