1, microwave oven heating Put the caked brown sugar into a container, put it into the microwave oven, put a small bowl of water on the side, select "low heat" and turn to 1, and wait for 2 minutes to see if it is still hard. If it is still hard, continue for 30 seconds. If ... go on ... repeat it. But be careful not to microwave too much and let the sugar melt. 2. Put the wet wipes into a sealable container to soften, first put the caked brown sugar, then cover it with tin foil or plastic wrap, then put the wet paper towel, seal the container, and let it stand overnight. If it hasn't softened, you can continue to stand for a day or two. When the paper towel on it dries, take away the tin foil or plastic wrap, and the brown sugar will be as fresh and soft as before. 3. If the brown sugar is caked, it is not advisable to beat it with a hammer. You can cut apples or cabbages into pieces and put them in a container filled with brown sugar. After two or three days, the candy can be released automatically. Then take out the apples or cabbage. Or put it in a place with high humidity and cover it with two or three layers of wet cloth twisted together to make it absorb water again and slowly spread out. 4. Soften the brown sugar from the water and put it in an extra-large closed container. Boil water and put it in a cup (I usually use a few ounces). Put the cup in a container, make sure that the cup and water don't touch the brown sugar, close the container and let it stand for 30 minutes or until it becomes soft. Carefully remove the cup and make sure that no water spouts out.