Oloroso Brown Sugar Loaf Syrup

Metric version of recipe

Yields 1½ cups

Ingredient Amount
Brown loaf sugar, dark (pilloncillo, available in Mexican markets), dark Muscovado, or dark brown sugar 1 lb.
Water 2½ cups
Cinnamon sticks, 3-inch or cassia bark 2 ea.
Allspice berries 2 tsp.
Cloves 8 ea.
Star anise pods 3 ea.
Oloroso sherry ½ cup
Orange zest, 1-inch wide strip 1 ea.
Salt 1/8 tsp.


  1. Place all of the ingredients in a medium, heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. This should take about 20 minutes. Reduce the heat to low and simmer until the mixture reduces to the thickness of light molasses, about 15 minutes. Remove from the heat and allow to cool.
  2. Strain into a glass or plastic container and use immediately, or store, tightly covered, in the refrigerator for up to three months.

Additional tips

Recipe credit: Maricel E. Presilla for Sansó Foods/Sansó Olive Oil, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.

© 2018 The Culinary Institute of America