Starbucks Brown Sugar syrup Copycat recipe

Kai Jordan

Cuisine American

At medium-low temperature, heat the saucepan for a few minutes.
Put the brown sugar and water in equal amounts in the saucepan. Alongside them, add the maple syrup, salt, and cinnamon stick.
As the mixture heats, continue stirring until the sugar dissolves and the mixture turns amber-brown. This should take about 2 minutes.
Turn off the heat and let the mixture cool for several minutes until it stops steaming. As it cools, the syrup turns sticky because the sugar and water molecules combine.
When the syrup reaches room temperature, transfer it to the sterilized bottle, and ensure it is airtight to prevent it from hardening due to air exposure. You can leave the cinnamon stick in the syrup for up to 24 hours at room temperature and remove it after.
Use the syrup immediately or keep it in your fridge for up to 1 month.

If you are going to use maple syrup, ensure it is pure. Avoid using maple-flavored syrup, because the final product will taste different.
You should mix the sugar and water in a 50-50 distribution to maintain the taste and not over-dilute the sugar.
When cooking the simple syrup, cook it until the sugar just dissolves. Do not expose it to heat for too long, because the mixture will become foamy and cloudy.
The brown sugar you use is up to preference, so you can opt for light brown sugar or dark brown sugar. The darker the sugar is, the more molasses it has, so it will produce a richer caramel flavor that remains consistent over time as long as it does not go bad.
The best storage bottle to use is a glass bottle to help in easier pouring, and you can also use a glass mason jar.