I hate it when I’m midway through baking and break out the brown sugar only to discover that it’s turned into one enormous, impenetrable rock…so I love this tip to bits:
To keep your brown sugar soft, just pop a couple of marshmallows in the bag. Why? Because Stay Pufts, it appears, are highly skilled at locking in moisture. (If you’re out of marshmallows, try sticking the sugar into a microwave-safe container and placing a slice of bread on top. Seal the container, microwave for 15 seconds, and the moisture from the bread will be released as steam, softening up your sugar and making it easier to de-clump.)
Another fun way to use marshmallows: if you place a marshmallow on top of a cupcake 30 seconds or so before it’s ready to come out of the oven, the result is insta-frosting. Just FYI, because marshmallow frosting is good.