How to store brown sugar without it becoming hard?
If I don't use brown sugar quickly it gets hard. I mean brick-hard. I've tried re-sealing bags, and putting it in crocks, it didn't make any difference.
Any suggestions on how to keep this from happening?
Any way to un-brick my current bag?
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I found a recipe for brownies I want to try. It calls for 1 1/2 cups packed light brown sugar How can I recognize if they mean hard or soft brown sugar? And how much of a difference does it make for the completed brownies if I use the wrong type? Should I just adjust the amount of sugar or other ingredients (and if yes, by how much)? Or do I have to try to make a substitution? I found a question which explains how to make soft sugar, but it requires a food processor, and I don't have one. Edit Here is a picture of sugars, as Jay suggested per comment: In Germany, the only type