• Crafted Pour

Brown Sugar Syrup

Updated: Apr 6

1:1 Ratio

Brown Sugar is most often made by adding molasses back into fine white sugar. While some can be made by simply not refining much of the molasses out of the sugar, the key takeaway is the beautiful dark molasses flavor it has. If you haven’t tried an Irish Coffee made with Brown Sugar Syrup, then you have really been missing out!

For the most accurate balance, it is best to measure by weight. Affordable digital scales are common and it is a very beneficial tool to add to your bar for the preparation of many a future recipe. While less accurate, using volume measurements can work as well, such as 1 cup of water to 1 cup of sugar.

Two ways to make your Brown Sugar Syrup

On the stove

Measure out your portions of sugar and water and add them to a pot. Set heat to medium high and immediately stir to mix and begin dissolving the sugar. The mixture will start off looking cloudy but as it warms, and the sugar continues to dissolve, it will become clearer. Continue stirring, avoiding allowing the mixture to come to a boil, until the mixture becomes completely clear of physical sugar. It will be a rich dark brown color but still clear of crystals. Turn off the heat, and let it cool to room temperature. Once it has cooled, transfer your Simple Syrup to your container or bottle of choice. Refrigerate between uses, and it will keep for up to a week.

In a bowl

Start with a glass bowl large enough to contain your projected sugar and water together that will still leave a safe amount of space to vigorously stir within. Place the bowl on a digital scale and zero out the scale. Add the amount of sugar you intend to use, perhaps 150 grams. Leave the sugar in the bowl on the scale and zero it out once again. Next procure some very hot water such as you would use to brew hot tea. Carefully pour this hot water directly into the bowl of sugar until it reaches the same measurement of sugar previously (150 grams in this case). Immediately begin whisking the mixture thoroughly until it becomes completely clear of crystals. Once it has cooled, transfer your Syrup to your container or bottle of choice. Refrigerate in between uses and it will keep for up to a week.