If you’ve always thought you couldn’t make brioche, you were probably right. It is a bit challenging, it takes so long that your patience will be tried to the point where you’ll wonder if it’s even worth the effort, and your lack of confidence has resulted a self fulfilling prophecy that’s doomed you to failure. That changes today.
In a perfect world, you would've stored your brown sugar in an airtight container and prevented your brown sugar from getting hard in the first place. But this is not a perfect world, and not all of us have airtight containers ready to go.