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Homemade Brown Sugar Syrup That Won't Re-crystallize (cinnamon Flavored) Recipe

Homemade Brown Sugar Syrup That Won't Re-Crystallize (Cinnamon Flavored) Recipe
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Prepare the ingredients before making Homemade Brown Sugar Syrup That Won't Re-Crystallize (Cinnamon Flavored) in your home. Then, follow these steps below to serve Homemade Brown Sugar Syrup That Won't Re-Crystallize (Cinnamon Flavored) for your family or friends.

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

  • 100 grams ●Brown sugar
  • 50 grams ●Raw cane sugar (or superfine or castor sugar)
  • 50 grams ●Mizuame
  • 100 ml ●Water
  • 3 shakes or (to taste) Cinnamon powder

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

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Homemade Brown Sugar Syrup That Won't Re-Crystallize (Cinnamon Flavored) in your home by yourself.

    Step 1
  • If you are using lumps of brown sugar, chop it up finely beforehand.
  • Step 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.
  • Step 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.
  • Step 4
  • If you are adding cinnamon, put it in just before you turn the heat off.
  • Step 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.
  • Step 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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