Ingredients:

  • 1 cup Dark Brown Sugar (firmly packed)
  • ½ cup Filtered Water
  • 1 tsp Pure Vanilla Extract
  • Pinch Fine Sea Salt

Instructions:

  1. Combine Ingredients: Add the dark brown sugar and filtered water to the small saucepan.
  2. Gentle Heat Start: Place the pan over medium-low heat. The goal here is to dissolve the sugar without causing it to caramelize or crystallize immediately.
  3. The 'No Stir' Rule: Crucially, do not stir the mixture with a spoon or whisk at this stage. Instead, gently swirl the pan occasionally until you can no longer see any visible sugar crystals at the bottom.
  4. Bring to a Boil: Once the sugar is completely dissolved (about 3-4 minutes), increase the heat to medium-high and bring the mixture to a full, rolling boil.
  5. Set the Timer: Reduce the heat slightly to maintain a gentle boil/vigorous simmer, and cook for exactly 3 to 5 minutes. This step reduces the water content slightly, ensuring the syrup thickens nicely when cooled.
  6. Remove from Heat: Take the pan completely off the hob. The syrup will look thin right now.
  7. Add Flavouring: Wait 30 seconds for the rapid bubbling to subside, then carefully whisk in the vanilla extract and the pinch of sea salt.
  8. Cool Down: Allow the syrup to cool completely in the pan for at least 45 minutes. It will thicken significantly as it cools.
  9. Jar and Store: Pour the cooled syrup into a clean, sterilised, airtight jar or bottle. Store the Brown Sugar Syrup in the refrigerator for up to 3 weeks.