A brown sugar softener is a humidifying device designed to keep sugars soft. It is typically used with brown sugar, as the name implies, although a sugar softener can also be used with maple sugar. The design is intended to keep sugar moist and workable, instead of allowing it to harden into a solid mass. Kitchen specialty stores sell them, and it is also possible to make your own, if you have access to a kiln.
Typically, a brown sugar softener is made from bisqued clay. The clay is highly porous, so it absorbs and holds moisture well. The device is soaked in water for 20 minutes before being patted dry with a towel and inserted into the sugar container. Over time, the brown sugar softener slowly releases the moisture into the sugar, preventing it from drying out and hardening. After approximately three months, it will need to be re-soaked.
For cooks who struggle with lumpy brown sugar, a brown sugar softener is a highly useful tool. There are other methods of softening brown sugar, but they can get ungainly. For really hard sugar, cooks can dump it into a big bowl and cover the top with a damp cloth. Brown sugar can also be heated to loosen it up, but it needs to be carefully watched so that it does not melt or burn. If you use a softener, always remember to pat the surface water off, 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 shapes of flowers, plants, or animals. Red clay is commonly used, since it is cheap and very porous. The clay should never be glazed, as this will make it essentially ineffective. Other pieces of unfired clay or ceramic can be used to make one as well. It should be washed when it is removed and refreshed, as sugar can become caked on it.
In addition to using a brown sugar softener, cooks should always store sugars in airtight containers to prevent them from dying out. A cool dry place is the best place to store sugar, as temperature fluctuations from heat can cause it to clump. White sugar does not generally need a softener, and will in fact clump if it is too moist.
