Brown sugar demerara is a quick stovetop syrup made by dissolving demerara sugar in water. Its light molasses notes and gentle crunch-inspired flavor make it useful in coffee, cocktails, and desserts; the finished syrup is smooth, not grainy.
Ingredients
- 1 cup (200 g) demerara sugar
- 1 cup (240 ml) water
Instructions
- Measure the sugar and water. For a more even dissolve, use room-temperature or warm tap water; there is no need to boil it separately.
- Combine both ingredients in a small saucepan. Set over medium heat and stir gently until the sugar dissolves, about 3–5 minutes. Keep the mixture below a vigorous boil; prolonged boiling evaporates water and makes the syrup thicker than intended.
- Once the liquid looks clear and no sugar crystals remain on the bottom of the pan, remove it from the heat. Let it cool in the saucepan for about 10 minutes. It will seem thin while warm and thicken slightly as it cools.
- Pour the cooled syrup into a clean, dry, sealable jar or bottle. Label it with the date and refrigerate. The recipe makes about 1½ cups (360 ml), depending on evaporation.
Tips
- Choose the right sugar: Demerara is a coarse, golden-brown cane sugar with a mild molasses flavor. Turbinado sugar is a close substitute and produces a similar syrup, though the flavor may be a little less rich. Ordinary light brown sugar works too but gives a softer, more familiar caramel note.
- Use equal weights for consistency: This recipe uses equal weights of sugar and water. Cup measures are convenient, but packed brown sugar and loose demerara can differ in volume, so weighing gives the most reliable balance.
- Stir rather than reduce: The goal is to dissolve the crystals, not cook the water away. If you accidentally boil the syrup for several minutes, loosen it with a spoonful of hot water at a time and stir until smooth.
- Keep the container clean: Use a clean spoon when serving and avoid returning used utensils to the jar. Do not store homemade syrup at room temperature; refrigerate it promptly after cooling.
Serving Suggestions
Stir a teaspoon or two into hot or iced coffee, tea, or cocoa, adjusting to taste. Since this syrup is made with demerara rather than plain white sugar, it adds a mellow toffee-like note that suits cold brew and espresso drinks especially well.
For cocktails or other mixed drinks, measure it as you would simple syrup. It works in recipes that benefit from a deeper sugar flavor, including whiskey or rum drinks and citrus-forward drinks. Start with a smaller amount than you think you need; sweetness can be adjusted after tasting.
Drizzle a little over oatmeal, pancakes, waffles, plain yogurt, or fresh fruit. It can also sweeten whipped cream or brush onto a cake layer, but use it sparingly on crisp foods because the added moisture can soften them. For baking, it is usually better to use the recipe’s specified dry sugar: syrup adds liquid and can change the texture.
Variations
Rich demerara syrup: For a sweeter, more concentrated syrup, use 2 cups (400 g) demerara sugar and 1 cup (240 ml) water. Stir over medium-low heat just until dissolved. This thicker version is useful when a drink recipe calls for rich simple syrup, but it is not a direct one-for-one substitute by volume for the standard syrup.
Vanilla syrup: Add ½ teaspoon (2.5 ml) vanilla extract after taking the pan off the heat. Stir it in as the syrup cools; adding it while the mixture boils can dull its aroma.
Citrus syrup: Add a strip of lemon or orange peel while warming the sugar and water. Remove the peel after about 5 minutes of steeping off the heat, then cool and refrigerate. Avoid the white pith, which can make the flavor bitter.
Spiced syrup: Add one small cinnamon stick or two lightly crushed cardamom pods during heating. Take the pan off the heat as soon as the sugar dissolves, steep for 5–10 minutes, then strain before cooling. Spices can become overpowering if left in the storage jar.
Storage and Reheating
Cool the syrup, transfer it to a clean, sealed container, and refrigerate it within 2 hours of cooking. For best quality, use it within 2 weeks; discard it sooner if it develops an unusual odor, visible mold, or a change in appearance. The equal-parts syrup is less concentrated than rich syrup, so do not assume it will keep as long as a commercial product.
Reheating is rarely necessary. If chilled syrup is too thick to pour, set the closed container in a bowl of warm water for a few minutes, or warm a small portion gently in a saucepan. Do not leave it sitting at room temperature for extended periods, and return the container to the refrigerator after use. Freezing is possible in a freezer-safe container with room for expansion; thaw in the refrigerator and stir before using.
Frequently Asked Questions
Is demerara sugar the same as brown sugar?
Demerara is a type of minimally refined cane sugar with large, golden crystals and a light molasses flavor. It is often grouped with brown sugars, but it is drier and coarser than the soft brown sugar sold in many grocery stores.
Can I make this syrup without heating it?
You can stir sugar into water without heat, but demerara’s coarse crystals dissolve slowly and may settle. Brief gentle heating makes a smooth syrup quickly. Avoid a hard boil, which can change the ratio by evaporating water.
Can I substitute turbinado sugar?
Yes. Use the same amount by weight, or the same cup measure, and follow the same method. Turbinado syrup is a practical substitute with a similar golden color and mild caramel flavor.
Why did my syrup form crystals?
Undissolved sugar on the pan’s sides or bottom can encourage crystallization. Stir until all the crystals dissolve, and avoid splashing syrup onto the sides of the saucepan. If crystals appear after chilling, gently warm the syrup and stir until smooth.
Can I use this in place of granulated sugar in a recipe?
Not without adjusting the recipe. Syrup contributes liquid as well as sweetness, so replacing dry sugar directly can make batters or doughs too wet. It is best for drinks, toppings, and recipes that specifically call for syrup.
How much syrup does this recipe make?
It yields about 1½ cups (360 ml). The exact volume can vary slightly with the pan and how long the mixture is heated, so remove it from the heat once the sugar has dissolved.
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