Every time I want to use brown sugar, I have to chisel it off of the ‘rock’ that it’s become.
So … 2 questions:
Is there any way to soften brown sugar once it gets to the cement-like state?
Is there a way to prevent it from getting that way? My mom says to put a piece of bread in with the sugar, but I would think the bread would go moldy in no time.
I use it very rarely, so what I usually end up doing is just throwing away the cement, and buying a new bag.