Has this ever happened to you?
You pull your box of brown sugar out of the cupboard — and it’s hard as a rock.
Epicurious.com suggests keeping your brown sugar in the freezer (The humidity is supposedly just right — even though using it requires some thawing.)
If you would rather not wait and you have a frozen brown sugar brick on your hands, I would suggest putting it in the microwave for 10-15 seconds (Just enough to thaw and render it pliable, but not long enough to melt it.)
