Q. My recipe calls for liquid brown sugar for a glaze for shrimp. I cannot find any. Can I substitute something or somehow make it?
Well, we're going to have to do something. Because the largest sugar processor in the country, Domino Sugar, no longer makes a liquid brown sugar. And we haven't been able to track down an alternative source.
The moisture content of liquid brown sugar is around 25%. So we think you could mix three parts
brown sugar with 1 part water and make your own liquid brown sugar. We would heat them together in a pan on the stove to dissolve the brown sugar crystals completely and to make sure both ingredients blend well. The cosmic question of whether to use light brown sugar or dark brown sugar we'll leave up to you. We generally prefer dark brown, but in a glaze for shrimp, we'd probably choose light brown sugar.
You could also probably substitute dark corn syrup for the brown sugar syrup in your recipe and no one would be the wiser.