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brown sugar syrup for bubble tea recipes being poured into the glass jar

Brown sugar syrup

Meenakshi
Brown sugar syrup is a luscious thick caramel-like syrup that is a must for making boba. Not just that, this easy-to-make syrup is very versatile and can be used to sweeten and flavor all sorts of drinks. Please note that it differs from the simple syrup in terms of its thickness and consistency.
5 from 2 votes
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Prep Time 1 minute
Cook Time 7 minutes
Total Time 8 minutes
Course Ingredient
Cuisine American, Asian
Servings 6
Calories 92 kcal

Ingredients
  

  • 1 cup brown sugar (215g)
  • ½ cup water
  • 1 teaspoon corn syrup/ or juice of half a lime

Instructions
 

Step 1 Measure the ingredients properly

  • Measure the sugar correctly by using one leveled and packed measuring cup of brown sugar.

Step 2 Making syrup

  • Combine water and brown sugar in a pan or saucepan. Now place the pan over medium-high heat and let all the sugar dissolve on its own without stirring it.
  • Let it cook for additional 4-5 minutes or until the syrup starts to become bubbly. Now, add corn syrup or lime juice. Reduce the flame to its lowest and check the syrup temperature. It should have reached a temperature of around 228-230 0F.
  • Turn off the flame and remove the pan from heat.

Step 3 Cooling and storing brown sugar syrup

  • Now let the syrup cool completely before storing it. Store it in an airtight bottle or jar of glass and use it whenever, and however, your heart desires.

Notes

  • Substitute brown sugar with muscovado, Taiwanese brown sugar, Japanese black sugar, jaggery, or sucanat.
  • Measure the sugar accurately. One cup of brown sugar means one packed and leveled measuring cup.
  •  If you do not have a candy thermometer look for the appearance of bubbles. As soon as the bubbles are formed, remove the pan from the flame. Never let the syrup boil to 235 F. Put the flame off as you start seeing some bubbles.
  • Add two teaspoons of milk to the boiling syrup. The milk will coagulate and bring all the impurities to the top. Then you can use a ladle to scoop the dirt gathered at the top of the cooking syrup. The final syrup will be clear, clean, free from impurities, and will have a longer shelf life.
  • Avoid stirring the syrup. Just use a wet pastry brush to clean the edges of the pan. This prevents the syrup from gathering excess air and prevents crystallization during prolonged storage.
  •  Crystallization may be prevented by adding an interferent, such as acid (lemon, vinegar, tartaric, etc.) or glucose or corn syrup, during the boiling procedure.
  •  Add cinnamon, nutmeg, vanilla extract, orange zest, hibiscus flower, etc. to enhance the flavor of the brown sugar syrup.
  • But if you are going to strictly use the syrup for boba, it is best to keep it pure and avoid adding flavorings.
  • Refrigerate the syrup in a clean airtight glass jar or bottle for prolonged shelf life.

Nutrition facts

table of nutrition facts about the brown sugar syrup

Nutrition

Calories: 92kcal
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