This Starbucks Copycat Recipe is a simple brown sugar syrup recipe made in a traditional way by boiling sugar with an optional infusion of spices such as cinnamon and a pinch of salt. Perfect syrup for making coffee, iced tea, bubble tea, cocktails, mocktails, used as a delicious sauce for puddings, pancakes or other desserts or sugar syrup for layering sponge cakes.
Measure the sugar and ad it to a medium sized saucepan.
Add water, the cinnamon (if using) and salt and mix well with a wooden spoon.
Place on a very low heat and let the brown sugar slowly dissolve first.
Once the sugar is dissolved, increase the heat to medium/high and bring the syrup to boil.
Keep the syrup boiling for about 5 minutes for a thinner syrup (great for drinks) or up to 8-10 minutes (for thicker syrup for pancakes or puddings). Stir if necessary to prevent the syrup from burning, but try to resist stirring constantly.
Pour the brown sugar syrup into a jam jar or ther suitable heat proof container and store in the fridge (when cooled down) for 2-3 weeks.