Kuromitsu

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.

Overview

For your planning

Course: Dessert
Main Ingredient: Sugar
Method: Simmering
Taste: Sweet
Season: Year Round
Cooking/Prep Time: 30 min / 5 min
Serving: 1 cup

Ingredients

Complete List of Ingredients

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

Tips

Tips from Chef

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

Recipe

Procedure
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.




Recipes using this Recipe:

Kanten

plain jelly

Milk Kanten

milk jelly

Azuki Milk Kanten

milk jelly with sweetened Azuki beans