Easy Homemade 'Kuromitsu' Brown Sugar Syrup. Great recipe for Easy Homemade 'Kuromitsu' Brown Sugar Syrup. In the summertime, I often want to eat kanten (agar-agar) jellies. I received lump brown sugar as a gift, so I referred to a cookbook from Okinawa to make this syrup.

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If you like lighter taste, decrease amount of brown sugar and add white sugar instead. Kuromitsu (黒蜜), which literally translates as "black honey", is a very dark sugar syrup made from Japanese unrefined Okinawan kurozato (黒砂糖, black sugar). It is similar to molasses, but thinner and milder. We can have Easy Homemade 'Kuromitsu' Brown Sugar Syrup using 2 ingredients and 2 actions. Below is exactly how you accomplish.

Ingredients of Easy Homemade 'Kuromitsu' Brown Sugar Syrup

Step by step. 100 grams of Brown sugar (lumps).
Guidelines. 100 ml of Water.

Kurozato is mineral rich and has good health benefit. Kuromitsu is used in many Japanese sweets (wagashi) such as Anmitsu, kuzumochi, pancakes, etc. Kuromitsu, which literally translates as "black nectar," is a thin, very dark syrup made from Japanese unrefined kurozato ("black sugar"). A central ingredient in many traditional Japanese confections, kuromitsu adds a strong, distinctive flavor tinged with molasses and bitterness to anything topped with it.

Step by step To Make Easy Homemade 'Kuromitsu' Brown Sugar Syrup

Grate the brown sugar lumps roughly. Put the sugar and water in a small pan and heat. Mix it up from the bottom while simmering over low-medium heat..
When it comes to a boil, turn the heat down to low. Simmer for 10 to 13 minutes or so while skimming off any scum until the syrup is reduced by about half, and it's done..

It is also quick and easy to make, and praised for its health benefits. Making homemade brown sugar simple syrup is very easy, and the process is identical to that of standard simple syrup. See the quick, foolproof approach to getting the desired sweetness and consistency below. Instructions: First, heat water in a saucepan, but avoid boiling. Autumn Chai Swizzle - An easy Irish cream recipe, use the syrup instead of raw brown sugar but do keep the cinnamon stick.

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