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Categories:Viewed: 46 - Published at: 5 years ago
Ingredients
- 1 cup dark brown sugar, packed
- 1 cup water
- 1 cup soy sauce
- 7 tablespoons dark molasses (treacle for my Aussie friends!)
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fresh ground black pepper
Method
- Combine sugar and water in 2 quart saucepan.
- Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
- Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
- Reduce heat to low.
- Stir in remaining ingredients and simmer 3 minutes.
- This will keep 2-3 months tightly covered in the refrigerator.
