I'm getting damn tired of buying brown sugar and having it turn to
granite in 2 mos. Even un-opened pkgs are not immune. So, what's an
alternative? If brown sugar is sugar with some molasses still in it,
howzabout using molasses to recreate brown sugar by adding it to white
sugar. It all gets melted in the mix, right. I always have some
blackstrap around.

nb --tired of tossing BS ...er.... brown sugar