Homemade Kuromitsu (Japanese Brown Sugar Syrup)

• portions: 8 servings
• temps total: 5 minutes

Ingrédients

50 g dark brown sugar (muscovado or kokuto if available)

50 g white sugar (caster or granulated)

120 ml water

Instructions

Add 50 g dark brown sugar, 50 g white sugar and 120 ml water to a cold saucepan. Mix well and break any large lumps of sugar.

Transfer the pan to the stove and heat on medium. Stir continuously, and then it starts to bubble, reduce the heat to low. Continue to heat while stirring until all of the sugar has dissolved. If foam forms around the edges, scoop it out with a spoon.

Once the sugar has completely dissolved, continue to simmer until slightly thickened. It should be a similar thickness to simple syrup and will thicken further once cooled.

Remove from the heat and allow to cool before using. To store, transfer the cooled syrup to a clean glass container with an airtight lid and keep it in the refrigerator for up to 4 weeks. Enjoy!

Nutrition

• Calories: 383 kcal
• Lipides Totaux: 0.2 g
• Sodium: 21 mg
• Glucides Totaux: 99 g
• Sucres Totaux: 98 g
• Protéines: 0.1 g