When cozy season starts, keep a batch of Brown Sugar Syrup on hand.
Where I live in Kentucky, we just about get sick of summer weather by the beginning of October. It often stays hot and humid well into the first week of October. Then, suddenly, everything changes. The nights cool off, and we get into the time of year when it’s chilly in the morning and pleasantly sunny during the day, only to cool off again when the sun goes down. Finally, it’s fall! It’s enough to make a girl want to grab a cardigan and settle down in front of the fireplace with a good book.
One staple I like to have on hand during these glorious fall days is a batch of brown sugar syrup. Much like regular old simple syrup, it’s a breeze to make and keeps well in the fridge for a few weeks at a time. Brown sugar syrup is an easy way to inject a sweet, caramel-infused note of flavor into drinks or on top of pancakes (pumpkin pancakes, for instance!). And it’s much more economical than maple syrup.
You will love how easy brown sugar syrup is to make: just a couple of ingredients and a very simple process. Once made, you can keep the batch on hand in the fridge and enjoy using it in a variety of ways—from drinks to sweet treats.
Brown Sugar vs. White Sugar
So what makes brown sugar special? Why not just use plain white granulated sugar? The two sugars come from the same source: sugar cane (or sometimes sugar beet). However, brown sugar is actually white sugar that has molasses (a naturally derived liquid from the sugar cane) added back into it. That molasses gives brown sugar its almost nutty, caramel flavor. Nutritionally, brown sugar and white sugar are fairly similar.
How Do I Store Leftovers?
Simply let the syrup cool for about 30-45 minutes at room temperature and place in the refrigerator. As long as it’s in an airtight container like a mason jar, you can keep it on hand for up to 3 weeks. Freezing is not recommended.
Is Brown Sugar Healthier Than White Sugar?
No, it is not. Brown sugar has a tiny bit more nutrients like calcium, iron, and potassium, but it’s still sugar. Side by side, brown sugar and white sugar are pretty similar.
Serving Suggestions
How are you going to use brown sugar syrup? First, let’s talk drinks. Add a splash to a mug of hot cider or your favorite fall tea (like apple cinnamon or chai). You can also use it to sweeten coffee drinks for a little burst of caramel sweetness: from regular coffee to fancy lattes like pumpkin spice or gingerbread lattes, it’s a great option. For breakfast, I love to drizzle it over this hearty Protein Oatmeal or a batch of fluffy Cinnamon Bun Pancakes. Also, consider brushing it on pineapple slices to grill or add it to this decadent French Toast Brûlée.
Brown Sugar Syrup
Ingredients
- 1 cup brown sugar
- 1 cup water
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the brown sugar and water.
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.
- Once boiling, reduce the heat to low and let the mixture simmer.
- After about 8-12 minutes, the mixture should be thicker. Add the vanilla and mix to combine.
- Remove the saucepan from the heat and allow the syrup to cool and thicken more.
- Transfer the syrup to a heatproof container to cool fully before storing in the refrigerator.
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