Whether you're an amateur or professional baker, I'm sure you've found yourself reaching for that trusty bag of brown sugar, only to discover it's transformed into a rock-hard, sugar-coated boulder that could rival Mount Everest.
In the world of baking and cooking, brown sugar is like the secret ingredient that adds that extra oomph to your favorite recipes. It's the sweet soul of your cookies, the molasses-rich magic in your BBQ sauce, and the sweet, caramelized goodness in your morning oatmeal. But when it decides to play hard to get and transforms into a sugar brick, your culinary dreams can come crashing down faster than a tower of Jenga blocks.

Why does this happen? The answer is simple, the sugar has dried out. Air has somehow reached the ingredient causing the moisture to evaporate and the sugar crystals and molasses to harden. The good news is that you don't have to throw it all out.
Enter the apple slices, the unsung heroes of the kitchen! Who would have thought that these humble fruit slices could come to the rescue when your brown sugar has gone rogue?
Place a few apple slices inside the container with the brown sugar and you'll see how it transforms back to the original damp sand texture. The moisture of the apples will leave the fruit and enter into the sugar, resulting in usable brown sugar! This trick is great for fall baking, as you'll get a soft apple flavor in your delicious baked goods.
Ensure your brown sugar is stored within an airtight container for this technique. Then, insert three freshly-cut apple slices and seal the lid. After a day or two, your brown sugar should regain its original texture, allowing you to remove and discard the now likely dehydrated apple slices.
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