James Silverton wrote:
>
> Incidentally, perhaps I should mention again that traditional "brown
> sugar" that has become caked or hard can be easily softened for
> cooking purposes by nuking for a few seconds. This is a lot less
> messy than hitting it with a mallet :-)

Brown sugar doesn't cake if you prevent it from the time you open a
new box. I find it easy to put a rubber band around the plastic bag
of sugar then put the bag inside a Ziploc each time I use it. It
never cakes.

Dora