A picture of Muscovado Syrup.

Muscovado Syrup

Hiroko Liston @hirokoliston

Melbourne, Australia

This syrup is called ‘Kuromitsu’ (黒みつ) in Japan. It is essential for many Japanese sweets such as ‘Milk Kuzu Mochi’. Japanese black coloured Sugar is almost identical with Muscovado. This syrup can last quite a long time in the fridge.

This syrup is called ‘Kuromitsu’ (黒みつ) in Japan. It is essential for many Japanese sweets such as ‘Milk Kuzu Mochi’. Japanese black coloured Sugar is almost identical with Muscovado. This syrup can last quite a long time in the fridge.

Muscovado Syrup

Hiroko Liston @hirokoliston

Melbourne, Australia

This syrup is called ‘Kuromitsu’ (黒みつ) in Japan. It is essential for many Japanese sweets such as ‘Milk Kuzu Mochi’. Japanese black coloured Sugar is almost identical with Muscovado. This syrup can last quite a long time in the fridge.

This syrup is called ‘Kuromitsu’ (黒みつ) in Japan. It is essential for many Japanese sweets such as ‘Milk Kuzu Mochi’. Japanese black coloured Sugar is almost identical with Muscovado. This syrup can last quite a long time in the fridge.

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Ingredients

1/2 cupMuscovado (*very dark brown sugar)
1/4 cupHot Water

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Steps

1

Combine Muscovado and Hot Water in a saucepan and heat over medium-low heat until thickened slightly. *Note: Do not over-thicken it because it will get hard when cold.

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Cooksnaps

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Hiroko Liston @hirokoliston

on October 03, 2021 22:10

Melbourne, Australia

I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad.

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