Ingredients:

  • 200g packed brown sugar
  • 240ml filtered water
  • 1 pinch sea salt
  • 1 tsp pure vanilla extract
  • 1 cinnamon stick

Instructions:

  1. Combine 200g packed brown sugar, 240ml filtered water, 1 pinch sea salt, and 1 cinnamon stick in your saucepan. Place it over medium heat and stir gently but constantly until you no longer feel the 'crunch' of granules against the bottom of the pot. Note: Stirring early prevents the sugar from settling and burning on the direct heat source.
  2. Once the mixture reaches a gentle boil, reduce the heat to low. Let it simmer for exactly 8 minutes until the liquid coats the back of a spoon with a glossy sheen. Do not let it reach a rolling boil, as this will evaporate too much water and turn your syrup into a hard candy base.
  3. Remove the pan from the heat and take out the cinnamon stick immediately. Stir in the 1 tsp pure vanilla extract. Note: Adding vanilla at the end preserves the delicate aromatic compounds that would otherwise cook off. Let the syrup sit in the pan for 15 minutes to cool slightly before transferring it to a glass jar.