Kitchen Tips Tuesday: Keep Brown Sugar Soft

I finally got the last of the missing s’mores back on Friday, over 2 1/2 weeks after they were sent via the USPS’s 2-Day Priority  service. The good news: They traveled well. All 4 were still intact, and looking as though they were just packed. The marshmallows were still soft. The bad news: so were the graham crackers.

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I thought they would have been close to petrified by now; dried out and hard as a rock. Instead, the marshmallow made the cookies soft. In fact too soft. I tried to figure out what happened and then it hit me!

Storing brown sugar with marshmallow is a great way to keep it soft.  Since my graham crackers contain a high percentage of brown sugar, it would make sense that the marshmallows in the s’mores added moisture,making the cookie soggy, instead of dry.

While it’s not the optimum situation for a s’more, it is the perfect solution to keeping brown sugar from hardening.

I’m sold.

photo: Glasshouse Images

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