This syrup is called ‘Kuromitsu’ (黒みつ) in Japan. It is essential for many Japanese sweets such as ‘Milk Kuzu Mochi’. Japanese black coloured Sugar is almost identical with Muscovado. This syrup can last quite a long time in the fridge.


1/2 cup Muscovado (*very dark brown sugar)
1/4 cup Hot Water

  1. Combine Muscovado and Hot Water in a saucepan and heat over medium-low heat until thickened slightly. *Note: Do not over-thicken it because it will get hard when cold.