Many of my blog’s readers have been asking me about dark syrup and how to replace it in recipes. Dark syrup is a sugar beet and cane sugar syrup used in Scandinavian cooking and baking. It might be difficult to find outside of Europe.
The flavor of dark syrup is different from brown syrup, even though both syrups are made with brown cane sugar. It has a stronger caramel taste and it’s thicker than brown sugar syrup. Brown sugar syrup has a relatively mild flavor and it’s often used to sweeten beverages like ice coffee. In Finland, dark syrup is often used in cooking and baking. I use it in traditional dishes like Christmas-time casseroles, Christmas biscuits, carrot cakes and the traditional Finnish archipelago bread.
After one afternoon of experimenting in the kitchen, I managed to create a syrup that tastes and looks exactly like the one sold in Scandinavian food stores. The ingredients are easy to find ( you will only need brown cane sugar and water), so you should be able to make this syrup at home regardless of where you live. You will also need two pots, a measuring cup and a spoon for stirring the syrup.
If you are in the US and have a hard time finding dark syrup in the stores, one of my blog’s readers shared her best tips for the search: