Sent by Victoria
Editor: Oh, dear! Since the problem is mostly that the sugar in the pralines gets hard and crystallized, you might try softening them the way you'd soften hard brown sugar. Place a terracotta sugar saver in the container or something else that's slightly damp, like a few slices of apple or a slice of fresh bread.
Readers, do you have any other ideas?
(Image: Emma Christensen)