brown sugar syrup

If you crave savory to keep the winter blues at bay, our Brown Sugar Rosemary Latte will evoke the warm hum of a kitchen filled with friends and families preparing for the holidays. Our rich, rosemary brown sugar simple syrup creates an intoxicating odor each day when we prepare it, and now you can make it at home!

Brown Sugar Rosemary Simple Syrup

brown sugar, packed

water

rosemary

vanilla extract

salt

Combine brown sugar and water in a pot and boil, stirring continuously

Once water boils, add rosemary and let simmer for 3 minutes

Remove from heat and remove rosemary sprigs (if you want a stronger rosemary flavor, leave the sprigs in longer)

Stir in vanilla and salt

Let cool and transfer to a bottle or other container (you may have to strain the syrup before transferring)

Hotteok (Korean sweet pancake) is light and chewy fried yeast dough filled with cinnamon brown sugar syrup. With this recipe, you can easily make a must-try Korean sweet snack at home.

Hotteok Recipe (Korean Sweet Pancake)

all purpose flour

sweet rice flour (chapssal-garu)

tbsp sugar

instant yeast

tsp baking powder

milk (more if needed)

tbsp oil

brown sugar

cinnamon

peanuts

Mix flours, yeast, baking powder, sugar, and salt with a whisk in a large mixing bowl. Heat milk to lukewarm and add oil. Pour the milk/oil mixture into the flour mixture and mix to combine with a spoon for 1-2 minutes. The dough should be on sticky.

Cover the dough mixture with plastic wrap and let it rise until doubled in volume, about 1-2 hours. You should see the spider web-like gluten development when the dough is pulled.

Meanwhile, make the hotteok filling by mixing brown sugar, cinnamon, and peanuts in small bowl.

Divide the dough into 8 equal portions. Grease your hands with a little bit of oil. Take one portion of dough and flatten it in your hand in a cupping shape. Put 1 1/2 tablespoonful of brown sugar filling on the center of the dough.

Pull the edges of the dough together, pulling toward the center, and pinch together to seal. Make sure you seal it completely by pinching well. Repeat the other dough portions in the same manner and place them on a greased platter.

Heat a generous amount of oil in a large griddle or skillet over med-low heat. Place the filled hotteok doughs, seam side down and maintaining space from each other, in the griddle and let it cook for 30 seconds. Flip to the other side and press down on the dough with a hotteok press until it becomes about 1/2-inch thick. Do not press it too thin; you don&#39;t want to tear the dough and explode the filling inside.

Cook hottoek until golden brown on both sides, about 1-2 minutes per side. Lower the heat if it browns too quickly. Use thick cardboard or layers of napkins to hold a piece of hot hotteok when serving.

https://content.jwplatform.com/videos/yc1rL5xz.mp4

Hotteok is well known Korean sweet pancakes with the oozing cinnamon brown sugar filling. They are easily found in many Korean streets.

Hotteok, Korean Sweet Pancakes

This brown sugar syrup comes together in 5 minutes and has a deep caramel flavor! It's great for coffee drinks or pancakes.

Brown Sugar Syrup

Add the brown sugar and water to saucepan and heat over medium heat.

Stir until the sugar is dissolved (don’t simmer) for 1 to 2 minutes. Cool to room temperature before using. Stores in the refrigerator for 1 month.

This is great. I tried it with my brown splenda, too, same ratios. It was great.  Use it in tea to make tea lattes. Yum!

Brown sugar syrup should not be stored in the fridge, it will recrystalize faster. Also, using equal parts water and burn sugar will yield a very watery, runny syrup.  I usually put a cup or so brn sugar in a saucepan with just enough water to make the sugar fall flat in the pan.  Simmer until dissolved. Only make small batches as it will recrystalize eventually Store in a cupboard.

Notice for anyone that grew up with real maple syrup, this is good but pretty weak. If you're used to going to Starbucks and having aunt jemimahs syrup then five stars, for others make sure to use dark brown sugar and do 1.5 to 1 ratio sugar to water.

Learn how to make Brown Sugar Syrup at home! It&#039;s super easy, ready in just 10 minutes and has a rich caramel, cinnamon flavour. Use in coffee, tea, cocktails, baking, or as a budget-friendly maple syrup alternative on pancakes.

(200 grams) brown sugar

(240 ml) water

sea salt

Add the brown sugar, water, cinnamon and salt to a small pan. Stir to combine.

Bring to a boil then turn to a gentle simmer, stirring or swirling occasionally, for 10 minutes. By then it should have visibly reduced by about half.

Remove from the heat, allow to cool a little, then pour into a small jar or other heat proof lidded container.

https://content.jwplatform.com/videos/dfbaZYiF.mp4

Learn how to make Brown Sugar Syrup at home! It's super easy, ready in just 10 minutes and has a rich caramel, cinnamon flavour. Use in coffee, tea, cocktails, baking, or as a budget-friendly maple syrup alternative on pancakes.

This Brown Sugar Syrup for Boba is thick, sticky, and with a deep and rich caramel flavor! It&#39;s made with 2 ingredients and ready in 5 minutes! Perfect for boba milk tea, or any other drink.

Brown Sugar Syrup for Boba

brown sugar (unpacked)

filtered water

Add 1 cup of brown sugar and ½ cup of water to a small pot or a saucepan. Using a whisk, mix until the sugar has semi-dissolved into the water.

Bring the mixture to a gentle simmer, over low heat, and cook for 5-7 minutes, or until the sugar dissolved and the syrup has thickened slightly.

If you have a thermometer, it will be useful here. The temperature should reach between 228°F – 234°F /109°C–112°C before removing the saucepan from the heat.

Carefully pour the syrup into a heat-proof bowl or mason jar and let it cool before you cover it with a lid. It will continue to thicken as it cools.

This delicious Cinnamon Brown Sugar Syrup is the perfect morning treat!

Cinnamon Brown Sugar Coffee Syrup

brown sugar, (lightly packed)

Combine brown sugar, water, and cinnamon in a small pot over medium high heat.

Whisk ingredients together, then cook until sugar is dissolved, stirring constantly. If the mixture starts to boil, turn down the heat.

Remove from heat and let cool, then transfer to an airtight container. Refrigerate until ready to use.

To serve, stir a tablespoon or two into your coffee. Enjoy!

I cut the recipe in half and it was the perfect amount for those small syrup containers from target. Will definitely be a new go-to!!!! :)

I love Starbucks apple cider in the fall. Add this to hot cider and it’s identical! Just put a little whipped cream and Carmel drizzle and you’d never know the difference!

Top 6 brown sugar syrup recipes from across the web

The most viewed brown sugar syrup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Brown Sugar Rosemary Simple Syrup

Hotteok Recipe (Korean Sweet Pancak...

Brown Sugar Syrup

Brown Sugar Syrup

Brown Sugar Syrup for Boba

Cinnamon Brown Sugar Coffee Syrup

Top 6 brown sugar syrup recipes from across the web

The most viewed brown sugar syrup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brown Sugar Rosemary Simple Syrup

Hotteok Recipe (Korean Sweet Pancak...

Brown Sugar Syrup

Brown Sugar Syrup

Brown Sugar Syrup for Boba

Cinnamon Brown Sugar Coffee Syrup

The most viewed brown sugar syrup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine