Brown Syrup
A traditional brown sugar syrup made with misseree (brown sugar candy), filtered through blotting paper for clarity. This syrup can be used for sweetening beverages, desserts, or as a base for other recipes.
Ingredients
- 1 pound Brown sugar candy (misseree) (Also called misseree; can substitute with dark brown sugar if unavailable)
- 1 quart Water (Following the white syrup method)
Instructions
- 1Put a quart of water in a well-tinned and clean copper stewpan (or heavy-bottomed saucepan). Place over high heat and bring to a boil.
- 2When the water is boiling, drop in the brown sugar candy lump by lump, allowing each piece to begin dissolving before adding the next. Stir gently to help dissolve.
- 3Let the mixture boil well, stirring occasionally, until all the sugar is thoroughly dissolved. Continue boiling for 2-3 minutes after complete dissolution.
- 4While the syrup is boiling, prepare a filtering station by spreading a sheet of stout blotting paper over a piece of muslin cloth. Place this over a broad dish or bowl to catch the strained syrup.
- 5Carefully pour the hot syrup through the blotting paper and muslin filter. Allow the syrup to drip through completely without pressing or disturbing the filter. This may take some time as the syrup is thick.
- 6Leave the strained syrup in the broad dish at room temperature until completely cold. Do not cover while cooling to prevent condensation.
- 7Once completely cold, transfer the syrup to a clean bottle or jar with a tight-fitting lid. The syrup is now ready to use.
