The most effective method comes down to this incredibly simple, hands-off trick.
when it comes to brown sugar) container in the fridge. I guess I use a two-pronged approach here with the bread and refrigerator, but I'm telling you—it works!I've used everything from the pre-sliced supermarket variety to fancier boules, but at the end of the day, it doesn't matter much what kind of bread you use. A simple little corner from any loaf of bread will do, giving the brown sugar just enough moisture to prevent it from turning into a rock-solid block.
And if you, like me, have already encountered this roadblock mid-recipe , don't despair: There's still hope for you yet. Here are a few last-minute tricks for you to try:
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