chave982
Senior Cook
- Joined
- Feb 15, 2007
- Messages
- 246
Ok, so I've had a box of brown sugar in my cupboard for a few months now, and when I went to grab it yesterday to use in a recipe, it was hard as a rock. Why is this? Should I store my brown sugar in an air-tight container? Also, is this box of sugar ruined now, or can I fix it?
Thanks!
Thanks!