Drying Brown Sugar

[Darin Hearn]

I use brown sugar in my rub and I have heard people say that by drying the brown sugar it will stop it from clumping. So my question is how do you dry brown sugar? Also is there a difference in the taste once you dry it?

 

[Rita Y]

Darin, here's how I do it:

Place 1 pound brown sugar in a parchment-lined jellyrool pan. Place in a 125*F convection (or 150*F conventional) oven for 1 1/2 hours. Break up clumps in a food processor. (Makes about 2 1/2 cups)

Rita

 

[Tom L.]

I just spread it out on a cookie sheet and left at room temperature for an hour or so.

 

[Rita Y]

I remember reading somewhere on TVWB the suggestion of leaving it out overnight. I guess it depends on your climate. It wouldn't work here in Atlanta most of the year. It can get pretty humid.

 

[Steve Petrone]

Rita, thanks for the 1 1/2 hour reminder...I quit using bropwn sugar in rubs cause of clumping even after drying. I wasn't drying loooooong enough.