brown sugar syrup

On of the most fundamental materials used in making Japanese sweet desserts (Wagashi) is Kuro-Mitsu (brown sugar syrup). It serves well with Kuzu Mochi, fruits, ice cream, pan cakes, i.g.

Course Dessert
Main Ingredient Sugar
Method Simmering
Taste Sweet
Season Year Round
Time (min.)
Cooking / Prep.
30 / 5
Serves 1 cup


brown sugar syrup


brown sugar syrup # 2


Main Ingredients
2/3 cup dark Muscovado sugar
2 tablespoons light Muscovado sugar
1/2 cup sugar
1/2 cup water

Bring the syrup in a glass storage container and preserve it under room temperature. Do not refrigerated.


In a medium saucepan, bring water, dark Muscovado sugar, light Muscovado sugar and regular sugar. Heat over medium until being boiled. Occasionally remove scum.
When boiled, turn heat low and mix gently. Heat over low for about 30 minutes. Mix occasionally.
Cool it down. Use it right away or later.

Other Recipes using this recipe
Milk Kanten
Azuki Milk Kanten

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