No, brown sugar doesn't typically "go bad" in the sense of becoming unsafe to eat. However, it can harden and become difficult to use.
Why Brown Sugar Doesn't Spoil Easily
Brown sugar's resistance to spoilage comes from its composition. It's primarily sucrose (table sugar) coated in molasses. The sugar itself is inhospitable to bacterial growth due to its hygroscopic nature, meaning it absorbs moisture. The molasses contributes additional moisture and a distinctive flavor.
The Hardening Problem
The main issue with brown sugar is its tendency to harden. This happens when moisture evaporates from the molasses, causing the sugar crystals to clump together. Hardened brown sugar isn't spoiled; it simply needs to be rehydrated.
How to Rehydrate Hardened Brown Sugar
There are several methods to soften hardened brown sugar:
- Moistening Agents: Place a slice of bread, an apple slice, or a damp paper towel in an airtight container with the brown sugar. The moisture from these items will transfer to the sugar over a few hours or overnight.
- Microwave: Place the hardened brown sugar in a microwave-safe bowl with a damp paper towel on top. Microwave in short intervals (15-30 seconds) until softened, checking frequently to avoid melting the sugar.
- Commercial Softening Disks: Purchase brown sugar softening disks or stones made of terracotta or other porous materials. Soak the disk in water, then place it in the container with the brown sugar.
Shelf Life of Brown Sugar
While technically it doesn't "go bad", brown sugar is best used within two years of purchase for optimal flavor and texture. Storing it properly in an airtight container will help prevent hardening and maintain its quality.
