This has happened to me so many times! I have a recipe that calls for brown sugar but when I go to scoop, it's as hard as a rock! Well, several years ago my good friend and fellow Chef Cheryl told me to use to sliced bread. "Sliced bread?!" I asked. "Yes!" she replied. Cheryl told me to put the hard sugar into an airtight container with a slice of bread, to leave a few days and (believe it or not!) it will soften. Sure enough, I followed her instructions and a few days later my brick of sugar had become soft again! Try it!
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