The first time I tried to make chocolate chip cookies from scratch, I opened my brown sugar and found a brick. Like, a literal brick. I stabbed it with a butter knife. I microwaved it. I put it in a bag and hit it with a rolling pin. None of it worked. I made the cookies with white sugar only and they came out pale and sad.

The solution was sitting in my pantry the whole time.

Brown Sugar Turns Hard Because It Loses Moisture

Brown sugar is just white sugar with molasses mixed back in. When air hits it, the molasses dries out and the sugar crystals fuse together. Every time you open the bag or box, you let moisture escape.

The terra cotta disk people buy for this is just a porous clay piece you soak in water and drop in the container. It slowly releases moisture. But you do not need one.

The Marshmallow Hack

Drop one or two regular marshmallows into your brown sugar container. Seal it tight. That is the whole trick.

Marshmallows are mostly sugar, corn syrup, and gelatin — plus water. In a sealed container, they give off just enough moisture to keep the brown sugar soft without making it wet. I replace them every couple of months when they get a little shriveled.

I have been using the same bag of brown sugar for six months now. Still soft enough to scoop with a spoon.

Other Things That Work

• A slice of bread: Works the same way. White bread works best. Replace it every week or it will mold. I forgot once. Do not forget.
• An apple slice: Same principle, faster moisture release. Use this if your sugar is already partly hard — the apple will soften it overnight. Remove after 24 hours or it gets weird.

If It Is Already a Brick

Put the hardened sugar in a bowl. Cover it with a damp paper towel. Microwave in 20-second bursts, checking between each. It will soften. Use it right away because it will re-harden as it cools.

Or just bake with it hard and accept your fate. I have done both.