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

Name: Homemade Brown Sugar Syrup That Won't Re-Crystallize (Cinnamon Flavored)
Cuisine: American
Ingredients: 100 grams ●Brown sugar; 50 grams ●Raw cane sugar (or superfine or castor sugar); 50 grams ●Mizuame; 100 ml ●Water; 3 shakes or (to taste) Cinnamon powder

cookpad.japan @cookpad_jp

I wanted to do something to deal with the fact that most time, sugar syrup starts to crystallize around the bottom and sides of the jar. After trying many things, this is the solution I came up with. I love the brown sugar candies from Eitaro, and when I looked at the ingredient lists on one of the cans I saw cassia (nikki) listed, so I added some cinnamon to the syrup.

The keys to preventing the syrup from re-crystallizing are the mizuame that's added, and to not mix the syrup too much.
Scum keeps on rising to the surface, so I made it as minimal and as efficient as possible.
I added cinnamon to the syrup, but I use it in sweet and savory recipes and it goes well with everything. Recipe by La Land

cookpad.japan @cookpad_jp

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Ingredients

100 grams●Brown sugar
50 grams●Raw cane sugar (or superfine or castor sugar)
50 grams●Mizuame
100 ml●Water
3shakes or (to taste) Cinnamon powder

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Steps

1

If you are using lumps of brown sugar, chop it up finely beforehand.
2

Put the ● ingredients in a one-handled pot and mix it briefly before turning the heat on to low-medium. Swirl the pan around to melt the sugar as you bring it to a boil.
3

When the sugar syrup is very foamy, turn the heat down low and scoop off the scum. Simmer over low heat for a minute and dissolve the sugar completely.
4

If you are adding cinnamon, put it in just before you turn the heat off.
5

Take the pan off the heat. 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.
6

Pour the syrup in a clean jar to finish. It will keep at room temperature for more than a month.