I recently baked some zucchini bread muffins and wanted to use brown sugar in the recipe. When I took the bag of brown sugar out of the pantry this is what it looked like:
Since I can’t really do anything with sugar rocks, I searched for a solution to my brown sugar petrification issue (other than buying new sugar).
I learned the coolest trick for getting brown sugar all nice and soft (and useable) again.
Put the sugar in an air tight container and place a piece of bread on top.
Trust me – I was skeptical too. But, it honestly works! Look how fluffy my brown sugar was the next day:
Do you have any similar tips and tricks on how to rescue food?