Demerara Gum Syrup

600 g Demerara sugar

36 g gum arabic

300 g hot water

Fill a large pot with water and place a water circulator in the pot set to 145ºF

Combine demerara sugar, gum arabic, and hot water and stir to combine

Transfer to a sous vide vacuum bag

Seal the bag but do not vacuum the air out

Place the bag in the water bath completely submerged for 2 hours

Place the bag in an ice water bath until cooled to room temperature.

Transfer to a storage container and refrigerate until ready to use

Keeps up to 2 weeks

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