Keeping Brown Sugar Soft Never Looked So Good


14 Jan Keeping Brown Sugar Soft Never Looked So Good


Doesn’t look like much does it?

You can’t tell from the photo above, but this clay brown sugar disk above is a work of art.

Not only is it one of my favourite Christmas gifts because of the way it looks, I love it because it keeps my brown sugar soft while allowing me to play with alliteration. Celtic clay. Pretty pattern. Sugar saver… You get the idea.


Sure, you can get a brown sugar disc at the grocery store stamped with a cute teddy bear, but it’s not nearly as stylish. The commercial versions are also half the thickness. Since the disk is soaked in water before being placed in the sugar, I’m assuming a thicker disk will work its moisture-giving wonders longer.

I know this piece of art will spend half its life face-first in brown sugar. But when I wash it?


I’ll be able to admire it.


My mom got me this at a craft show. I Googled the artisan, but Wendy Gacparski of Trinity Stoneworks in Bright, Ontario, doesn’t have a website. Either that or I botched her name so badly no search engine can find it. Pity. I’m curious about her other wares since her card says “functional decorative pottery”.

We recently discussed keeping brown sugar moist in comments section of my vanilla sugar post. So, tell me, what pretty and practical kitchen items do you love?

No Comments
  • Amy
    Posted at 10:18h, 14 January Reply

    My mother gave me a tip years ago regarding brown sugar: throw a slice of bread in with the sugar. The bread becomes hard as a rock and the sugar stays soft. Works beautifully.

  • Dana McCauley
    Posted at 11:22h, 14 January Reply

    I have a few of those clay things (none as pretty as yours, mind you) kicking around and I don’t find them all that fabulous. I still find the best way to keep my brown sugar soft is to wrap it snugly in an air tight bag.

  • cheryl
    Posted at 13:33h, 14 January Reply

    My favorite new gadgety thing is a tiny measuring cup used for teaspoons and tablespoons. My mother-in-law put a few in my stocking over the holidays, and even though it’s redundant given how many measuring spoons I have, I still find it fun to use.

  • Christie's Corner
    Posted at 13:54h, 14 January Reply

    Amy, I know about this trick but have never tried it. I always worry the bread will go moldy. Ironic for someone who’s willing to leave cream out overnight to make creme fraiche.

    Dana, you’re right. Keeping the bag airtight is also essential, but mine always seems to get a tear or get left open a bit.

    Cheryl, you can never have too many measuring spoons / cups. I’d love to see a picture of these. Do you have a link?

  • Christie's Corner
    Posted at 16:50h, 14 January Reply

    Thanks, Cheryl. I have one of these and just LOVE IT. I use it a lot. I also have the angled 1 cup and 2 cup versions. I think my dad gave them to me on Christmas. Did I mention that I love them?

    Who knew the angle would make measuring so much easier? Thanks again for sending the link.

  • Anonymous
    Posted at 20:35h, 14 January Reply

    I have put a piece of apple in my brown sugar to make it more moist….

  • Anonymous
    Posted at 23:12h, 15 January Reply

    Kitchen item I love that is beautiful? I have a salt cellar made of polished bamboo. The circular top slides to the side so I can easily scoop the fleur du sel I keep inside. It’s pretty, and functional.

    — jj

  • Anonymous
    Posted at 10:16h, 16 January Reply

    I don’t like to use apples nor do I like to use bread. I find they sometimes add an off taste to the sugar. The tightly closed bag works well and using it up quickly is the best of all.

  • Christie's Corner
    Posted at 10:39h, 16 January Reply

    JJ, your salt dish sounds beautiful. I love the look of wood. If you have a picture of this posted on your blog, feel free to post the link. I’d love to see it.

    Anonymouses…Anonymi…Anonymice? Oh heck, to the two people who commented and didn’t leave their names: Fascinating how there can be such diverse opinions on the same trick. I’ve tried the apple trick and the sugar went mushy. As I said in an earlier comment, I haven’t tried the bread trick. Keeping the bag air-tight is a must. I just won’t tell my mom that a good twist tie will make her gift unnecessary.

  • Anonymous
    Posted at 17:36h, 16 January Reply

    Hi Charmian, here’s the salt cellar:

    By the way — anonymice? Hilarious.


  • Christie's Corner
    Posted at 11:31h, 19 January Reply

    JJ, thanks for posting a link to the picture. That’s a gorgeous salt cellar and a lovely shot.

    I see you’re into photography. One of my resolutions is to improve my photo skills, so I’ll be adding your blog to my photo list!

  • Anonymous
    Posted at 15:35h, 26 June Reply

    Just saw the postings on keeping brown sugar soft so this may be way too late…. but here is a foolproof method. All you have to do is keep your brown sugar in a plastic bag (I use a zip lock for convenience) and then place it in the freezer. When you take it out of the freezer it will feel hard as a rock and you will think I am nuts! In just a few minutes (under 5) you will have brown sugar as soft as the day you bought it. I have kept brown sugar this way up to a year. Try it – you will be shocked.

  • Christie's Corner
    Posted at 08:20h, 29 June Reply

    Hi Anonymous, thanks so much for the tip. I thought I'd heard every thing on this topic, but the freezer method is new to me. Great idea. I'll give it a try.

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