On Mon, 21 Mar 2016 03:54:04 -0500, Sky >
wrote:

>
> Just last week I read in a cooking magazine (e.g., Cooking Light, Food &
> Wine, Cook's Country, Cook's Illustrated, or Cuisine at Home) that
> keeping a marshmallow or two in with the brown sugar will keep it from
> bricking or getting clumpy. My guess is it works and might be a
> preferable alternative to a slice of bread ;-)
>
> Sky

I don't have trouble with brown sugar hardening where I live because
of the high humidity, but it happens an hour away. DD's brown sugar
was like a brick, so I dug a hole in it and inserted an apple slice.
Completely forgot about it until I went to use it again and was
surprised by how soft and pliable the brown sugar was. I assumed
she'd purchased more until I discovered the apple slice. It was as
dried out as an apple doll's head, but still working its magic.

--

sf