Okay, let’s talk about the creepy-crawlies. Sugar can attract pantry pests like weevils or ants. If you see tiny black specks moving in your sugar, that’s not a new kind of confetti. Toss the whole bag and give your pantry a thorough exorcism, I mean, cleaning.
But here’s a pro tip: Freeze your icing sugar for 48 hours right when you buy it. This kills any potential eggs that hitched a ride from the factory. Yes, sugar factories have eggs sometimes. Don’t think about it too hard.
How to Resurrect Clumpy Icing Sugar
Got a brick of sugar? Don’t panic. You have options. First, sift it. A fine-mesh strainer will break up most clumps with minimal effort. Second, use a food processor or blender to pulverize the lumps back into powder.
Can Icing Sugar Go Bad, And Should You Use An Expired One?
Third, embrace the chunks. If you’re making a crumbly topping or a rustic glaze, clumps can add texture. Call it “artisanal” and charge double. (Kidding. Mostly.)
One last trick: add a piece of bread to the bag. The bread absorbs moisture, leaving your sugar fluffy. It’s weird, it’s magic, and it works. Just remember to remove the bread after a day or it’ll get moldy—and then you’ll have two problems.
