{"id":8527,"date":"2025-11-02T21:30:59","date_gmt":"2025-11-02T21:30:59","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8527"},"modified":"2025-11-10T20:04:31","modified_gmt":"2025-11-10T20:04:31","slug":"simple-brown-sugar-syrup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/simple-brown-sugar-syrup\/","title":{"rendered":"Simple Brown Sugar Syrup"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Simple Brown Sugar Syrup<\/span><\/h2>\n
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A simple brown sugar syrup for adding to oatmeal, and more.<\/span><\/div>\n
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Prep Time<\/span>4 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>29 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span> (1 cup)<\/span><\/span><\/div>\n\n
Author: <\/span>Adapted from Jee Cho – Coffee at Three<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> cup<\/span> filtered water<\/span><\/li>
  • 1<\/span> cup<\/span> brown sugar<\/span><\/li>
  • A few <\/span> drops<\/span> maple extract<\/span><\/li>
  • A few <\/span> drops<\/span> vanilla extract<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Add the brown sugar and water to a small saucepan and cook over medium-high heat until the sugar dissolves and it begins to simmer, about 25 minutes. Stir occasionally.<\/span><\/div><\/li>
    • Remove from heat and let cool.<\/span>
      <\/div>After it has cooled, stir in the maple extract and vanilla extract.<\/span><\/div><\/li>
    • Pour syrup into an airtight container.<\/span><\/div><\/li>
    • Store the closed container in the refrigerator.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      \n
      \n
        \n
      • Recipe makes 1 cup (16 tablespoons) of syrup. Use 1- 2 tablespoons of syrup per 1 cup of coffee.<\/li>\n
      • It\u2019s not necessary to boil the water. You can even stir brown sugar in hot water until the sugar dissolves.<\/li>\n
      • Light or dark brown sugar can be used. The difference between light and dark brown sugar is how much molasses is in it and the more there is, the more caramel and toffee flavor the syrup will have. If you want a richer, more caramel flavor, go for dark brown sugar since it contains more molasses.<\/li>\n
      • If you want to give your brown sugar syrup an upgrade, add a little vanilla extract, which I consider a flavor enhancer. It\u2019s not necessary, but if you have it, use it. Add a teaspoon of vanilla extract to the recipe.<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":8524,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,1598,1764,2877,697],"tags":[],"class_list":["post-8527","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-bryans-favorites","category-condiment","category-simmered","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/11\/brown-sugar-simple-syrup-5-e1762118870886.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8527","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=8527"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8527\/revisions"}],"predecessor-version":[{"id":8553,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8527\/revisions\/8553"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/8524"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=8527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=8527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=8527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}