Brown Sugar Syrup
Mexican dark brown sugar cones called piloncillo are available in Mexican markets, or use regular dark brown sugar in this dessert sauce that is often spooned over baked puddings or other desserts. The syrup can be made ahead and stored in the refrigerator.
Ingredients
Makes about 1½ cups
- 1 cup packed dark brown sugar or 4 (2-ounce) piloncillo cones
- ½ cup water
- ½ teaspoon pure vanilla extract
Instructions
- In a small saucepan, combine the sugar, water, and vanilla.
- Bring to a boil, over medium heat, stirring, to melt the sugar.
- Cook about 1 minute.
- Remove the pan from the heat and let stand about 10 minutes to thicken slightly.
- The sauce is ready to use, or cool and store in a covered container in the refrigerator indefinitely.
- Reheat the syrup before using.