Food Recipes Sauces, Condiments and Preserves Dessert Sauces Brown Sugar Syrup Be the first to rate & review! Use this sweet Latin sauce to top vanilla, chocolate or coffee ice cream.Plus: More Dessert Recipes and Tips By Maricel Presilla Maricel Presilla Maricel Presilla is an award-winning chef, author, and culinary historian. A well-known expert on Latin American cuisines, capsicums, cacao, and chocolate, Presilla has published several highly lauded books, including The New Taste of Chocolate (2001, 2009), Gran Cocina Latina: The Food of Latin America (2012), and Peppers of the Americas (2017). Food & Wine's Editorial Guidelines Updated on March 27, 2015 Save Rate PRINT Share Close Yield: MAKES 3/4 CUP Cook Mode (Keep screen awake) Ingredients 1/2 pound dark brown sugar or piloncillo (see Note) 1 cup water One 4-inch cinnamon stick Finely grated zest of 1 lime Pinch of salt Directions Combine all the ingredients in a small saucepan and bring to a boil over high heat. Boil until thick and syrupy, about 15 minutes. Strain the brown sugar syrup into a heatproof bowl and cool. Make Ahead The syrup can be refrigerated for up to 1 week. Suggested Pairing Piloncillo, unrefined brown sugar that is typically used in Latin desserts, is also known as brown loaf sugar because it is sold in cone-shaped pieces. It is available at Latin markets. Originally appeared: August 2000 Rate It Print