Demerara Syrup

A glass decanter filled with amber liquid is placed on a wooden base, surrounded by a jigger, a glass bowl of brown sugar, and a gold spoon with brown sugar.

Susannah Brinkley Henry

Rich, warm and just a little toasty, this Demerara syrup adds deep caramel flavor to cocktails, coffee or desserts — perfect for when you want something a little more complex than classic simple syrup. Makes about 1¼ cups.

Course Simple Syrup

Cuisine Caribbean

Prep Time 5

Cook Time 10

Total Time 15

Servings ounces

Calories 80kcal

Author Susannah Brinkley Henry

Ingredients

1 cup demerara sugar (2 cups for rich syrup)
1 cup water

US Customary - Metric

Instructions

In a medium saucepan over medium heat, combine demerara sugar and water. Stir until sugar has dissolved. Do not let boil. Remove from heat and let cool completely.
Store in a mason jar for up to one month.

Notes

For 1:1 syrup by weight, use 200g Demerara sugar + 200g water.

For 2:1 syrup by weight, use 400g Demerara sugar + 200g water.

If you can’t find demerara sugar, you can use either Muscovado sugar or Turbinado sugar instead. Brown sugar will also work. These sugars undergo different refinement processes and contain different amounts of molasses, so the flavor could be slightly different (though marginally!)

Nutrition

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