TRENDING: HOW TO MAKE PERFECT BROWN SUGAR SYRUP OR SAUCE ALL THE TIME

👉Is your brown sugar syrup too thick or too runny for use as decoration on your cup walls?
👉Does your brown sugar syrup harden or crytallise when it cools down?
👉No Muscovado Sugar? No problem!

🥤Here is part 2 of my brown sugar syrup recipes, this time covering 3 important topics
1. How to cut the cost of your brown sugar syrup further
👉This time, we can cut the cost further by replacing the muscovado sugar with regular white sugar mixed with regular brown sugar.
2. How to prevent it from crystallising?
👉See the secret ingredient in preventing the brown sugar to crystallise.
3. What you could be doing wrong
👉Watch the video!

👉The proportions are important as well as the time to make. Follow the instructions here.
🎂Brown sugar syrup has a shorter shelf life than refined white sugar. Make just enough for a week or so!
🎂As you caramelise the brown sugar, make sure you don't burn it or it will taste bitter.

🍭If it does crystallise or harden, it is perfectly fine to put it back on the heat and dissolve again adding a little bit more water the next time around.

Recipe:
1 cup White Sugar
1/2 cup water

1 cup regular brown sugar
1/2 cup water

1 tbsp lime juice, lemon juice or vinegar

All the best!

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