How to Make Brown Sugar Syrup
Learn how to make this versatile syrup that brings a rich, caramel-like sweetness to Filipino beverages.
Servings 6
Calories 211kcal
Cost $1
Equipment
- Saucepan
- Wooden spoon or spatula
- Strainer (optional)
- Heat-proof container
Ingredients
- 1½ cups dark brown sugar (see note)
- 1½ cups water
- 2 pandan leaves rinsed & knotted (see note)
- 1 teaspoon vanilla extract (see note)
Instructions
- In a heavy-bottomed saucepan, combine the dark brown sugar, water, and pandan leaves. Using a wooden spoon or spatula, mix until well combined.Feel free to reduce the amount of water for treats like Taho for a thicker, more caramelized consistency.
- Place the saucepan over medium-high heat. Allow the mixture to boil for approximately 15 minutes while stirring intermittently. The syrup should reduce slightly in volume.
- Pick out the pandan leaves from the mixture.
- Stir in the vanilla extract. Turn off the heat and let the syrup slightly cool.
- You can use the syrup once it cools down or transfer it into a heat-resistant container. If necessary, strain the syrup through a strainer to remove any leaf fragments. Store it in the refrigerator for up to 2 weeks.
Notes
Yield: about 2 cups
Dark brown sugar: Because of its higher molasses content, it has a rich, caramel-like flavor. Light brown sugar can be a suitable alternative.
Pandan leaves: Also called screwpine leaves, these fragrant leaves impart a subtle, grassy aroma with a hint of nuttiness. While they don't contribute a discernible taste, their aroma can significantly enhance the flavor experience. Consider pairing them with vanilla or banana extract for a richer aromatic profile.
Nutrition
Calories: 211kcal | Carbohydrates: 54g | Protein: 0.1g | Sodium: 18mg | Potassium: 74mg | Sugar: 53g | Calcium: 47mg | Iron: 0.4mg