i have avoided using brown sugar because after using a little bit that a recipe called for, it would sit in my cabinet for a while and then when i need to use it again, it would be hard as a ROCK! knowing it would happen, the next time i bought it, i try to reseal in the best possible way – double bagging in an air tight ziplock bag but to no avail. i never used it fast enough to not harden. ugh. Continue reading “resurrecting the hardened brown sugar”