Picture this: you’re measuring out your ingredients before embarking on a cooking or baking adventure, but when you get to the bag of brown sugar, it appears to have hardened into a solid, rock-like substance. Chances are, if you’re a frequent baker, you’ve found yourself in this situation. But can this problem be remedied? Happily, the answer is yes--there are a few tried and true tricks to bring brown sugar back to life.
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