First of all, it might be good to know that brown sugar hardens faster than white sugar because dark sugar contains more moisture than lighter sugar.
When the sugar is exposed to air (for example, because the bag is open in the cupboard), the moisture evaporates and hard lumps form. In general, the darker the sugar, the faster lumps can form.
Of course, those lumps are not very useful. Fortunately, there is a simple trick that can prevent clumping.
So lumps form when the moisture pulls out of the sugar. Logically you can prevent this by adding extra moisture to the sugar.
For example, put a slightly moist ingredient in the bag, such as a cleaned orange peel, a few slices of apple or a marshmallow, and close the bag tightly.
If clumps have already formed or if you do not have the time (or desire) to apply the above trick, there is also a quick method.
Place the sugar in a microwave-safe container and place a damp paper towel on top. Heat in the microwave for 20 seconds and see if the sugar has softened. If not, give it another 20 seconds and stir the sugar well.
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