Homemade Brown Sugar Syrup That Won't Re-Crystallize (Cinnamon Flavored)

• 100 grams Brown sugar
• 50 grams Raw cane sugar (or superfine or castor sugar)
• 50 grams Mizuame
• 100 ml Water
• 3 shakes or (to taste) Cinnamon powder

1. If you are using lumps of brown sugar, chop it up finely beforehand.
2. Put the ingredients in a one-handled pot and mix it briefly before turning the heat on to low-medium.
3. Swirl the pan around to melt the sugar as you bring it to a boil.
4. When the sugar syrup is very foamy, turn the heat down low and scoop off the scum.
5. Simmer over low heat for a minute and dissolve the sugar completely.
6. If you are adding cinnamon, put it in just before you turn the heat off.
7. Take the pan off the heat.
8. In about 5 minutes a film will form on top of the syrup, so shake the pan gently to push the film to one side, and skim off the scum only.
9. Pour the syrup in a clean jar to finish.
10. It will keep at room temperature for more than a month.

brown sugar, cane sugar, mizuame, water, cinnamon powder

Taken from cookpad.com/us/recipes/146188-homemade-brown-sugar-syrup-that-wont-re-crystallize-cinnamon-flavored (may not work)