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–+ servings

Homemade Kuromitsu (Japanese Brown Sugar Syrup)

Cook Time5 minutes
Total Time5 minutes
Author Yuto Omura
Servings 8 servings

Ingredients 
 

  • 50 g dark brown sugar muscovado or kokuto if available
  • 50 g white sugar caster or granulated
  • 120 ml water

Instructions 

  • Add 50 g dark brown sugar, 50 g white sugar and 120 ml water to a cold saucepan. Mix well and break any large lumps of sugar.
    caster sugar and muscovado sugar in a saucepan
  • Transfer the pan to the stove and heat on medium. Stir continuously, and then it starts to bubble, reduce the heat to low. Continue to heat while stirring until all of the sugar has dissolved. If foam forms around the edges, scoop it out with a spoon.
    removing foam/scum from kuromitsu black sugar syrup
  • Once the sugar has completely dissolved, continue to simmer until slightly thickened. It should be a similar thickness to simple syrup and will thicken further once cooled.
    Pouring homemade kuromitsu (Japanese dark sugar syrup) from a pan into a small jar
  • Remove from the heat and allow to cool before using. To store, transfer the cooled syrup to a clean glass container with an airtight lid and keep it in the refrigerator for up to 4 weeks. Enjoy!
    Homemade kuromitsu (Japanese dark sugar syrup) in a small green ceramic jug with it drizzled over mochi in the background

Notes

  • This recipe yields approx 200ml (a little over 3/4 cup) of syrup.
  • Feel free to half, double, or triple using a 1:1 volume ratio of total sugar to water.