I used to hate to use recipes that called for brown sugar. Love the ingredient, HATE how it always seems to dry up. Now, I realize there are many remedies for this problem, but the one I have found to work the best and be the least obnoxious is
MARSHMALLOWS! Even if the sugar is
already hard as a rock, just pop a few marshmallows in with it and by the next morning, you will have brown sugar that is as soft as the day you bought it. Just a little helpful tip :)
Happy Baking (or cooking, whatever)!
