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

1. 1

   If you are using lumps of brown sugar, chop it up finely beforehand.

2. 2

   Put the ingredients in a one-handled pot and mix it briefly before turning the heat on to low-medium.

3. 3

   Swirl the pan around to melt the sugar as you bring it to a boil.

4. 4

   When the sugar syrup is very foamy, turn the heat down low and scoop off the scum.

5. 5

   Simmer over low heat for a minute and dissolve the sugar completely.

6. 6

   If you are adding cinnamon, put it in just before you turn the heat off.

7. 7

   Take the pan off the heat.

8. 8

   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.

9. 9

   Pour the syrup in a clean jar to finish.

10. 10

    It will keep at room temperature for more than a month.

* Per serving · 4 servings · Values may vary.

No additional tips available.