Do you keep your sugar in the pantry? It’s best to store it in an airtight container to prevent moisture from spoiling it, but some sugar clumps anyway. Luckily, there are some simple ways to help you keep your sugar from clumping and ultimately make sure that your baking efforts turn out perfect every time. Here are ways to keep your sugar from clumping.
How To Keep Sugar From Clumping
Your best bet is to have a sturdy container or best sugar dispenser for storing your sugar to prevent clumps. Heat and humidity will cause sugar to naturally clump, regardless of whether you prefer white or brown.
A tightly sealed jar prevents moisture from entering and ensures a long shelf life. So when you add sugar to your drinks or recipes, it will always remain powdery.
Which container should I use?
Having learned how to prevent sugar from clumping, let’s discuss the best containers for storing them at home.
The ideal jar for storing white sugar is one with a tight lid. Consider putting them in shakers if you like putting them in nifty containers. Nevertheless, we recommend that your shaker still have a hinged flap so that it covers the holes. White sugar should never be exposed to moisture, even if the container isn’t completely airtight.
The brown variety of sugar will provide you with fewer calories and more minerals. Table sugar also needs to be stored in a durable container, but they are slightly different when clumping after being exposed to the elements.
When brown sugar is exposed to air, it will become hard and clump when moisture is present. Therefore, unlike white sugar, which you would like to keep dry to keep in excellent condition, brown sugar must retain some moisture when contained in a jar to prevent crushing or hardening.
How do I keep white sugar from clumping?
Apart from ensuring your containers are airtight and rust-free, you should also ensure that the bowl or jar is completely dry before putting white sugar inside. In addition, it’s recommended that you further enhance the container so that you don’t have to worry about your white sugar turning rock-solid by adding moisture absorbers.
Do you know people who put their mobile phones into a tub of rice to absorb liquid? Sugar is even better than sugar. If you want to use rice as a moist absorbent for your sugar container, place a teaspoon of it in a tea bag or a tight cloth. Fill the container with it.
The magic should happen as intended. It is easier to leave rice for a few months before replacing it as it does not crumble, unlike many other moist absorbers. You can substitute white bread for rice if you cannot have rice. This absorbs any moisture in your container, along with rice. However, it is a drawback that bread will mould over time, so it is important to remember to replace them when necessary.
Saltine crackers can also be substituted for white bread and white rice. Put it into the bottom, just as you did for the two previous absorbents. Crackers tend to break when shaken, so be careful if you’re using them as an absorbent.
How do I keep brown sugar from clumping?
After learning how to maintain the pristine condition of white sugar, we will discuss how to maintain the pristine condition of brown sugar. Molasses in brown sugar will quickly evaporate under heat, unlike white sugar. Therefore, if you want your brown sugar not to solidify, you need to add some moisture.
The addition of a lemon or orange to a container of brown sugar will help to keep the sugar soft and fluffy.
Carrot peels can soften sugar that has solidified. Your sugar becomes softer as a result of the peels adding moisture.
Slice of Apple:
By placing a small apple slice into your container, you can take good care of your brown sugar. Brown sugar does not clump in the container due to the natural moisture of the apple, which makes it easy to use in your next baking project.
How do I unclump sugar?
When you learned how to avoid your sugar from solidifying, was it too late? There is a way to unclump them, so don’t worry. You can soften white or brown sugar if it has hardened up and you need it right away. The sugar should be ready after 20 seconds in the microwave or after 5 minutes in the oven.
If necessary, repeat the process. To blend clumped sugar into the easily pulverized ingredient we all love, you can use a food processor or blender if this is not possible.
Therefore, you must make sure your sugar doesn’t dry out or clump up before you make drinks and recipes so that they turn out well. To prevent sugar from drying up or solidifying, keep it in airtight containers.
The best way to absorb moisture from white sugar is to place appropriate moisture absorbers. In the meantime, fresh fruits are recommended to prevent clumping up since fruit moisture aids in keeping brown sugar soft.[kkstarratings]