If you live in a dry, desert area like I do and bake with brown sugar, you may notice that brown sugar tends to turn into a brick. It becomes almost impossible to scoop and measure. Ever seen what happens to a lump of brown sugar in baking cookies? Not pretty.
I have tried putting in a slice of bread and even a piece of fruit into the brown sugar container, which works well for a few days...but for longer terms, I love to use this Brown Sugar Bear keeper. It works well for about 3-4 months. Depending on where you live, it could keep it moist for up to 6 months! Yay! You do have to soak the bear in warm water for 20 minutes prior to using it and soak it when you notice that your brown sugar is starting to dry out. No more crumbly bread or that long, forgotten piece of fruit. You can even use this bear for cakes, cookies, and even raisins!
If you want to keep your brown sugar from EVER drying out, store it in your freezer. It really works!