Deep Molasses

Name: Deep Molasses
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g brown sugar; 100g White sugar; 50g water

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I did it twice, different versions. Make another third edition. In fact, the molasses-related pastries of Ms. Meng don’t know what schedule they are in. They may be far away. Nowadays, ice powder cold cake is the master, making molasses as red syrup. Maybe there is a gap, a pinch, a molasses bread or something. . . . Who knows? Boil a bottle, whoever loves to use it. . . "

Ingredients

150g Brown Sugar
100g White Sugar

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50g Water

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Deep Molasses

1. Materials

2. Pour the brown sugar and white granulated sugar into the pot

3. add water

4. Use a spoon to cut the brown sugar into small pieces

5. Put it on the stove, heat up on a low fire, and stir constantly.

6. Heat to boiling, then continue to simmer for about 3-5 minutes

7. Thick sugar liquid

8. Away from the fire, slightly cooler

9. Bottle, cool to complete cooling, seal and store

Tips:
Cut the brown sugar into small pieces with a spoon in advance to help the brown sugar melt as quickly as possible.

Continuous stirring is required during the cooking process to prevent uneven heating and local gelatinization.