I made this recipe without the granulated sugar and without the lemon, so just the one to one brown sugar to water. I left it just as she said and let it boil for 5 minutes and i gotta say it made me so anxious and i wanted to mix it so bad but decided to trust the process. So glad i did,...came out beautifully and incredibly tasty with no crystalization!!! Thank you!!!
I tried it today but double the recipe. I felt anxious when the sugar did not dissolve completely but I control myself not to stir it but i tried to just press the white sugar and finally add the brown sugar and wait for 5 minutes and it was a success, thank you.
I might have to give this recipe a try. For brown sugar sauce I usually do a simple syrup and do 1 to 1 and only heat until dissolved or 1 cup water to 1 1/4 cup brown sugar, that works for my cappuccinos and lattes that I want sweet, the Molasses of the brown sugar gives more of a complex deeper flavor. I see recipes for people making brown sugar, that's just sugar and molasses then adding to water to make a simple syrup... if you're going to make your brown sugar from scratch just add molasses sugar water together at the same time, you don't have to make brown sugar separately ahead of time then incorporate with water. ✌😊
I did visit a few local coffee shops and spoke to the owners. The video clips are still being edited and I’m waiting for them 😅 my tour should hopefully provide an insight on how coffee and tea are in other parts of the world. Mostly as part of my holiday and getting input for my next book! Cheers!
I made this! No crystallizing, came out perfect! Riza, can this be stored at room temp!? I had it in the fridge but I over simmered mine so when refrigerated it drizzles like caramel syrup.
Hi Chao! This recipe is sooo good and the recipe works perfectly. I'm so happy because no crystallization happened. BTW i have a question, is there a difference in TASTE if i use Muscovado Sugar instead of black sugar? Thank you so much.
Hello! Quick question, you said that we could just use brown sugar instead of white and brown sugar, would we just follow the recipe, but with the brown sugar in place of the white?
Hi ma'am. What if I'll use all brown sugar, would the process still be the same?like I should do the 1st cup of brown first before the other one?thank you in advance and God bless.❤️
@@conchitaabela2784 yes. Brown sugar has molasses in. But you probably don’t want to use straight molasses - taste wise it would be different. Plus molasses is already a liquid so idk how much more of a sauce/syrup it can become. But an experiment wouldn’t hurt I’m sure.
@Chao Coffee and Tea After I cook brown sugar, it will crystallize into sugar the next day. I tried to put back on heat with a little water, and the next day it started to crystallize again. what should I do?
by simmer, do you mean leave it at medium or low heat?for 5 minutes, also after pouring the brown sugar at what temperature do i leave it so it can desolve?
You may order the books here: Lazada PH The Basic Barista bit.ly/3qPDVbq Lazada PH All Things Milk Tea bit.ly/3Dx5Tw2 Shopee PH The Basic Barista bit.ly/3vqZQEZ Shopee PH All Things Milk Tea bit.ly/3aHRhgX
Hello . I love your videos . Please tell me how long the brown sugar syrup is good for and should it be kept in fridge or room temp ? Thank you 👍🥰🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦
Couple of things. Unfortunately, mine burnt really quickly in the white sugar dissolving stage. Almost immediately after reaching that desired amber colour, in fact. Didn't realize how quickly that would happen. Secondly, my sauce came out way way too thick. Could that be because I used dark brown sugar, because I got the proportions wrong, or is it because I overcooked it in the first step?
👉WITHIN THAILAND: Shopee TH: The Basic Barista bit.ly/3vGoth2 Shopee TH: All Things Milk Tea bit.ly/3ek0qhX 👉WITHIN PHILIPPINES: Lazada PH The Basic Barista bit.ly/3qPDVbq Lazada PH All Things Milk Tea bit.ly/3Dx5Tw2 Shopee PH The Basic Barista bit.ly/3vqZQEZ Shopee PH All Things Milk Tea bit.ly/3aHRhgX Hardcover Books 👉OUTSIDE THAILAND AND PHILIPPINES: The Basic Barista bit.ly/3eA3d5P All Things Milk Tea bit.ly/3t2ZhzA
Lazada PH The Basic Barista bit.ly/3qPDVbq Lazada PH All Things Milk Tea bit.ly/3Dx5Tw2 Shopee PH The Basic Barista bit.ly/3vqZQEZ Shopee PH All Things Milk Tea bit.ly/3aHRhgX
hi Riza, love all your videos!!! When I try this recipe, if I use 1 cup, it works perfectly. If I try to make a larger batch, it never works. I need to make at least 10-12 batches/ week, and it's so time consuming to do it one at a time :'( What am I doing wrong? (it never thickens, and doesn't get the dark brown color, just looks like amber water)
@@ammonmorales2109 I've let it simmer for almost an hour, and it never thickened. It went from liquid to cristalized, to liquid, to cristalized and finally liquid again. 🤷🏻♀️🤷🏻♀️
Hi, you need a professional instant read thermometer. You are making a syrup so you need to use temperature to cook with and not time. You need to get 230-234F or 110-112C for thread (thin syrup) and I recommend using copper pot if you can find one Polenta Pots work great. If the Syrup still doesn't set up go up a few degrees. Sea-level also affects boiling point.
eBooks on AMAZON.COM All Things Milk Tea amzn.to/3Ehl9gm The Basic Barista amzn.to/3FsH2ug 👉WITHIN THAILAND: Shopee TH: The Basic Barista bit.ly/3vGoth2 Shopee TH: All Things Milk Tea bit.ly/3ek0qhX 👉WITHIN PHILIPPINES: Lazada PH The Basic Barista bit.ly/3qPDVbq Lazada PH All Things Milk Tea bit.ly/3Dx5Tw2 Shopee PH The Basic Barista bit.ly/3vqZQEZ Shopee PH All Things Milk Tea bit.ly/3aHRhgX Hardcover Books 👉OUTSIDE THAILAND AND PHILIPPINES: The Basic Barista bit.ly/3eA3d5P All Things Milk Tea bit.ly/3t2ZhzA
H!i I am curious about the melting process, do you soak the entire white sugar before you turn on the stove? Or leave just the middle part soaked in water then melt?
I made this recipe without the granulated sugar and without the lemon, so just the one to one brown sugar to water. I left it just as she said and let it boil for 5 minutes and i gotta say it made me so anxious and i wanted to mix it so bad but decided to trust the process. So glad i did,...came out beautifully and incredibly tasty with no crystalization!!! Thank you!!!
can i ask the measurements po
@@zhibaniola64601 cup brown sugar, one cup water
I made this. It's perfect and we've already replaced the store bought brown sugar syrup with this one. Thank you Riza.
My pleasure 😊
Does it taste like cheap honey, or i did it wrong🥺
I tried it today but double the recipe. I felt anxious when the sugar did not dissolve completely but I control myself not to stir it but i tried to just press the white sugar and finally add the brown sugar and wait for 5 minutes and it was a success, thank you.
Hi, i tried this procedure and it worked well. What is the shelf life, refrigerated and non refrigerated? Thanks
I might have to give this recipe a try.
For brown sugar sauce I usually do a simple syrup and do 1 to 1 and only heat until dissolved or 1 cup water to 1 1/4 cup brown sugar, that works for my cappuccinos and lattes that I want sweet, the Molasses of the brown sugar gives more of a complex deeper flavor.
I see recipes for people making brown sugar, that's just sugar and molasses then adding to water to make a simple syrup... if you're going to make your brown sugar from scratch just add molasses sugar water together at the same time, you don't have to make brown sugar separately ahead of time then incorporate with water.
✌😊
Gorgeous, the sauce viscosity is pourable and it clings.
It's perfect! 😉
I made this two times and I’m so happy with the results and taste!! Thank you!!!
Wonderful! Thank you for letting us know 😊
So kind of you to share this wonderful recipe! I love tiger syrup! Thank you
My pleasure 😊
Hello.. Thank you for sharing 👍💖
Thank you for your videos I love your recipes ..I am going to try this but what is the shelf life of it?
I did visit a few local coffee shops and spoke to the owners. The video clips are still being edited and I’m waiting for them 😅 my tour should hopefully provide an insight on how coffee and tea are in other parts of the world. Mostly as part of my holiday and getting input for my next book! Cheers!
I will try this for my next batch pre order
Thankyou for the tips 🥰 the brown sugar looks gorgeous
It was! and they turn out that way each time I make them :-)
This is Perfect.. Ill try it.. Thabk you Ms. Chao😍🙏
I made this! No crystallizing, came out perfect! Riza, can this be stored at room temp!? I had it in the fridge but I over simmered mine so when refrigerated it drizzles like caramel syrup.
U r a SUPERWOMAN. . . .i got lot to learn
Thank you for this. Very informative
Hi always watching your video i live in south korea i learn coffe preparing thank you much
I will try this and how keep it refrigerated ?
Hi Chao! This recipe is sooo good and the recipe works perfectly. I'm so happy because no crystallization happened. BTW i have a question, is there a difference in TASTE if i use Muscovado Sugar instead of black sugar? Thank you so much.
Well done you! The taste should be similar?
I appreciate this video very much. I look forward more of your tutorials.
Worked really Well 👍
Very nice....love it ,,love all your vidio
Thank you!
I just found your recipe and can’t wait to try it
Have fun!
I already tried it today and it is perfect! 🥰 is it okay not to put in the refrigerator?
Yes you can!
Excited to try this! Thank you!
This looks so yummy!
thank you for sharing❤️
You are welcome
Hello! Quick question, you said that we could just use brown sugar instead of white and brown sugar, would we just follow the recipe, but with the brown sugar in place of the white?
I have the same question about just using brown sugar will it be the same recipe to follow?!
Yummy sauce sugar
Glad to your vidio...love it 👍
Thank you! 😃
Grt ❤️ recipe
I made this and followed the exact recipe but it hardened! What can I do to prevent it from hardening?
Good evening. I would like to ask the shelf life of the brown sugar syrup when stored inside the fridge and as well if left in room temp? Thanks
Hi. How long can you keep it in the fridge?
May I ask what is the role of lemon juice in this? thank you for sharing this recipe
She said in the video… to not crystallize the sugar
Hi ma'am. What if I'll use all brown sugar, would the process still be the same?like I should do the 1st cup of brown first before the other one?thank you in advance and God bless.❤️
Yes, that's correct
@@rizasri is it like a molasses?
@@conchitaabela2784 yes. Brown sugar has molasses in. But you probably don’t want to use straight molasses - taste wise it would be different. Plus molasses is already a liquid so idk how much more of a sauce/syrup it can become. But an experiment wouldn’t hurt I’m sure.
@ChaoCoffee&Tea. Self life of brown sugar syrup if placed in room temp and in refrigerator?
Salamat po!!
Thank you so much ♥️
Is the calamansi supposed to taste a bit? Because I made one today and it has a hint at the end when you taste it.
Thank you! It was perfect!
You're welcome!
thanks for the recipe
Can be done with Splenda sugars ?
Can I make it thicker without burning it? thank you for the recipe!
Yes, but over simmering could result in crystallisation...
Hii, question bot from this video. Where can i get the french press like yours? The liter capacity? Thabks
I was looking for black sugar syrup...can I use your recipe but with ratio 1:1?
It will not be thick enough
Thank you 😊
You're welcome 😊
Why not stirring? Just curious. Thank you so much for this video. I’ll try this soon 🙏🏽
The mixture will crytallise when stirred.
Hi.Thanks for Your videos they so helpfull:)
Which muscovado is better for this syrup light muscovado or dark muscovado ?
Either one would be fine :-)
Tq sm
Hi is it okay not to put in the refrigerator?
Yes, up to 1 month.
Should i add boiling water or room temperature?
Hot water will be good but room temperature will also work.
@Chao Coffee and Tea After I cook brown sugar, it will crystallize into sugar the next day. I tried to put back on heat with a little water, and the next day it started to crystallize again. what should I do?
You might have been over Simmering your brown sugar
Nice video! Thanks a lot:)
Ongoing trying your syrup recipe riza 😁 want to open cafe here
With the muscovado sugar, do you use the light or dark version?
Hi Rizza.... What's the shelf life of this recipe?
Yes I’m wondering too!
@@TheCRYSTALLURE if you read further down. She mentiones in someones comment there. It can kept for a month shelf life and in the fridge for longer.
I'm guessing turbinado sugar, or raw sugar, would work just as well?
Use less
Hi Master, What is the shelf life, refrigerated and non refrigerated? Thanks
It is ok if I will not included the Vanilla for this ?
Does this have to be refrigerated to keep fresh?
No. They are good for at least a month without refrigeration
How long is shelf life if you use filtered water?
I followed your recipe but it crystalize what to do
Do you think we can keep it at room temperature 30 degrees?
Nice texture but why with a white sugar?
This is a cost-efficient version. You can use only brown sugar if you wish...
by simmer, do you mean leave it at medium or low heat?for 5 minutes, also after pouring the brown sugar at what temperature do i leave it so it can desolve?
Pour the brown sugar whilst it is on medium heat. Low heat to simmer once all the sugar is fully dissolved.
Hello!
I’m interested to buy your book
You may order the books here:
Lazada PH The Basic Barista bit.ly/3qPDVbq
Lazada PH All Things Milk Tea bit.ly/3Dx5Tw2
Shopee PH The Basic Barista bit.ly/3vqZQEZ
Shopee PH All Things Milk Tea bit.ly/3aHRhgX
Where to store the brown sugar? In fridge?
Hello . I love your videos . Please tell me how long the brown sugar syrup is good for and should it be kept in fridge or room temp ? Thank you 👍🥰🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦
Room temp up to a month and if you wish to keep longer, keep it refrigerated.
I will add this to my Manhattans. Thank you.
Enjoy!
Thank you!! Looks yummy!!
Hi, i from malaysia, how to buy the book? Thank you..
Hello, you may purchase via our website The Basic Barista bit.ly/3eA3d5P
All Things Milk Tea bit.ly/3t2ZhzA
Hello Chao what do you mean the crystalatation is? I'm literally don't know😅🙏
It means it hardens when the mixture cools down :-)
So when to use the lime juice
Got it on my first trial 😅
Well done!
Thanks
Hm ml is one cup
Hello, in the video, what kind of brown sugar do you use from cane? What is the country of origin of this brown sugar? Thank you
will this damage the pan/ pot used ?
Absolutely not...
Good 👍❤️🥰
Should I use light brown sugar or dark brown sugar, Thankyou
You may use either. The difference is in the resulting colour.
How much time it will last before going bad?
Couple of things. Unfortunately, mine burnt really quickly in the white sugar dissolving stage. Almost immediately after reaching that desired amber colour, in fact. Didn't realize how quickly that would happen. Secondly, my sauce came out way way too thick. Could that be because I used dark brown sugar, because I got the proportions wrong, or is it because I overcooked it in the first step?
Yes, you have to watch it as the process is quite quick to burn if not attended to
use 2 cups of water instead of 1 cup of water
What is the shelf life of the brown sugar syrup?
If u put it in the refrigerator it stays longer
@@ronikaprasad230 Ok. thanks!
how long does this stay good for??
A month without refrigeration. Longer if refrigerated.
hi mam..what is the purpose of lemon/calamansi juice? does it effect the taste of the brown sugar?
To prevent crystallisation. It will enhance the brown sugar flavour too
@@rizasri thank you madam for the info
How to purchase your recipe book
👉WITHIN THAILAND:
Shopee TH: The Basic Barista bit.ly/3vGoth2
Shopee TH: All Things Milk Tea bit.ly/3ek0qhX
👉WITHIN PHILIPPINES:
Lazada PH The Basic Barista bit.ly/3qPDVbq
Lazada PH All Things Milk Tea bit.ly/3Dx5Tw2
Shopee PH The Basic Barista bit.ly/3vqZQEZ
Shopee PH All Things Milk Tea bit.ly/3aHRhgX
Hardcover Books
👉OUTSIDE THAILAND AND PHILIPPINES:
The Basic Barista bit.ly/3eA3d5P
All Things Milk Tea bit.ly/3t2ZhzA
Hi.. Can I buy 1 of your books?
Hello, sure. Where are you based
Philippines thank you
Where can I buy your book?
Lazada PH The Basic Barista bit.ly/3qPDVbq
Lazada PH All Things Milk Tea bit.ly/3Dx5Tw2
Shopee PH The Basic Barista bit.ly/3vqZQEZ
Shopee PH All Things Milk Tea bit.ly/3aHRhgX
is this regular brown sugar or dark brown sugar?
Regular brown sugar
hi Riza, love all your videos!!! When I try this recipe, if I use 1 cup, it works perfectly. If I try to make a larger batch, it never works. I need to make at least 10-12 batches/ week, and it's so time consuming to do it one at a time :'( What am I doing wrong? (it never thickens, and doesn't get the dark brown color, just looks like amber water)
Are you allowing it to simmer for longer? Or only the 5 minutes?
@@ammonmorales2109 I've let it simmer for almost an hour, and it never thickened. It went from liquid to cristalized, to liquid, to cristalized and finally liquid again. 🤷🏻♀️🤷🏻♀️
Hi, you need a professional instant read thermometer. You are making a syrup so you need to use temperature to cook with and not time. You need to get 230-234F or 110-112C for thread (thin syrup) and I recommend using copper pot if you can find one Polenta Pots work great. If the Syrup still doesn't set up go up a few degrees. Sea-level also affects boiling point.
Does it go bad if not refrigerated?
No. These need not be refrigerated and should be good up to at least 1 month
Hello, how much of the water would you add in the first part?
Half the total would be fine.
@@rizasriOkay, thank you.
Hello where ca i buy your book???
eBooks on AMAZON.COM
All Things Milk Tea amzn.to/3Ehl9gm
The Basic Barista amzn.to/3FsH2ug
👉WITHIN THAILAND:
Shopee TH: The Basic Barista bit.ly/3vGoth2
Shopee TH: All Things Milk Tea bit.ly/3ek0qhX
👉WITHIN PHILIPPINES:
Lazada PH The Basic Barista bit.ly/3qPDVbq
Lazada PH All Things Milk Tea bit.ly/3Dx5Tw2
Shopee PH The Basic Barista bit.ly/3vqZQEZ
Shopee PH All Things Milk Tea bit.ly/3aHRhgX
Hardcover Books
👉OUTSIDE THAILAND AND PHILIPPINES:
The Basic Barista bit.ly/3eA3d5P
All Things Milk Tea bit.ly/3t2ZhzA
In what part should the lemon juice be added ? didn't see when you added the lemon juice
Oh, when you are simmering the mixture. :-)
What is the shelf life for the sauce?
It can last up to a month if not refrigerated. Longer if refrigerated.
I tried this and it turned out too thick. It got hard when I put ice and poured milk. Can this be fixed without wasting it?
Yes, you may put it back on the heat, add some water and bring it to a simmer to dissolve the brown sugar. Once dissolved, take it off the heat.
@@rizasri okay I will try that if I could get it out of the jar I poured it into.
nice
H!i I am curious about the melting process, do you soak the entire white sugar before you turn on the stove? Or leave just the middle part soaked in water then melt?
None of those. Just pour the sugar in the water before you turn on the heat. :-)
Which brown sugar do you think tastes better, dark or light brown sugar?
the darker ones are better
So I tried it…. And it came out soo thick it might as well be crystallized 😅
Hello hope u find time to answer this. What happens if i use brown sugar all the way? Or
That's fine too.