"Brown sugar has much more depth than white sugar thanks to the addition of molasses. Along with imparting a rich caramel sweet taste, molasses is a syrupy liquid that provides quite a bit of moisture. The reason that brown sugar gets notoriously hard and clumpy is that the moisture evaporates as the sweetener sits for long periods. A marshmallow is your sweet secret weapon for softening rock-hard brown sugar."
"The hack itself is hands-off, but it's not instantaneous. Simply place one or two marshmallows on top of your brown sugar in an air-tight container to sit for about a day. It's important the container is sealed tightly to prevent the moisture from the marshmallows from seeping out. After a day with marshmallows, rock hard brown sugar will be back to its moist, pliable self."
"Marshmallows are a simple mixture of water, sugar, corn syrup, and gelatin. So, they contain plenty of moisture to rehydrate brown sugar that has dried. While a slice of bread is another popular way to soften the sweetener, it might not be a staple you want to use for anything other than toast and sandwiches. A typical brand of marshmallows come with between 40 and 50 marshmallows per bag, so it's easier to spare a few."
Brown sugar contains molasses that provides moisture and a rich caramel flavor. Moisture evaporates over time causing brown sugar to harden and clump. Marshmallows consist of water, sugar, corn syrup, and gelatin and contain moisture to rehydrate dried brown sugar. Place one or two marshmallows on top of brown sugar inside an airtight container and let sit about a day to allow moisture transfer. Marshmallows will dry and firm up as they release moisture. Marshmallows can be left for up to a few weeks before replacing. Heat from oven or microwave also softens brown sugar; wrap in tin foil and place in a 300-degree Fahrenheit oven.
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