Conservateur de sucre roux au miel

I gave mine the full 30-minute soak before popping it into the sugar bag, and three weeks later the sugar still feels like it just came from the store. The unglazed terracotta really does keep the moisture in without making it clumpy.

I’ve had the same bag of brown sugar sitting out for two months now and it’s still perfectly soft, no brick-like clumps. The little bee shape is adorable sitting on my counter, and honestly it’s way more effective than the bread slice trick I used to try.

Soaking the terracotta bee for just 20 minutes and then putting it in the bag has kept my brown sugar perfectly soft for over a month now, which is a huge relief. The unglazed clay really does seem to hold moisture exactly right, and I love that it should work for months.