Homemade Brown Sugar Syrup That Won't Re-Crystallize (Cinnamon Flavored)
Homemade Brown Sugar Syrup That Won't Re-Crystallize (Cinnamon Flavored)

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, homemade brown sugar syrup that won't re-crystallize (cinnamon flavored). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Homemade Brown Sugar Syrup That Won't Re-Crystallize (Cinnamon Flavored) is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Homemade Brown Sugar Syrup That Won't Re-Crystallize (Cinnamon Flavored) is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have homemade brown sugar syrup that won't re-crystallize (cinnamon flavored) using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Homemade Brown Sugar Syrup That Won't Re-Crystallize (Cinnamon Flavored):
  1. Take 100 grams ●Brown sugar
  2. Make ready 50 grams ●Raw cane sugar (or superfine or castor sugar)
  3. Get 50 grams ●Mizuame
  4. Prepare 100 ml ●Water
  5. Get 3 shakes or (to taste) Cinnamon powder
Steps to make Homemade Brown Sugar Syrup That Won't Re-Crystallize (Cinnamon Flavored):
  1. If you are using lumps of brown sugar, chop it up finely beforehand.
  2. Put the ● ingredients in a one-handled pot and mix it briefly before turning the heat on to low-medium. Swirl the pan around to melt the sugar as you bring it to a boil.
  3. When the sugar syrup is very foamy, turn the heat down low and scoop off the scum. Simmer over low heat for a minute and dissolve the sugar completely.
  4. If you are adding cinnamon, put it in just before you turn the heat off.
  5. Take the pan off the heat. In about 5 minutes a film will form on top of the syrup, so shake the pan gently to push the film to one side, and skim off the scum only.
  6. Pour the syrup in a clean jar to finish. It will keep at room temperature for more than a month.

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