Ingredients:

  • 1 1/2 cups packed light brown sugar (300 g)
  • 3/4 cup filtered water (180 ml)
  • 1/4 teaspoon fine sea salt or kosher salt (1 g)
  • 1/2 teaspoon pure vanilla extract (optional, 2.5 ml)

Instructions:

  1. Place the measured brown sugar and water into a small, heavy-bottomed saucepan.
  2. Turn the heat to medium-low. Use a spatula to gently stir the mixture just until the brown sugar is saturated and starting to dissolve. Do not stir continuously.
  3. Once the sugar is mostly dissolved, increase the heat to medium and bring the mixture up to a low boil (a gentle simmer).
  4. Once simmering, stop stirring. Allow the mixture to bubble gently for 3 to 5 minutes. If sugar crystals form on the sides of the pan, briefly brush the sides down with a wet pastry brush to wash them back into the liquid.
  5. Maintain the simmer for 8–10 minutes for a thick, treacle-like Brown Sugar Syrup (ideal for coffee or bubble tea). The syrup should cling faintly to the back of a spoon.
  6. Remove the pan from the heat immediately once the desired thickness is reached.
  7. Stir in the salt and the optional vanilla extract to season and balance the sweetness.
  8. Pour the syrup into a clean, heatproof container. Allow it to cool completely to room temperature (about 30–45 minutes) before covering.
  9. Seal the Brown Sugar Syrup in an airtight jar. Store in the refrigerator for up to 3–4 weeks.