How to make brown sugar by yourself

The ancient method of making brown sugar is:

The harvested sugarcane is chopped and crushed, and the juice pressed out first removes impurities such as soil, bacteria, and fibers, and then simmered over low heat for 5 to 6 hours, with constant stirring to let the water evaporate slowly, so that the concentration of the sugar is gradually increased, and the high concentration of syrup solidifies into a solid lump of crude sugar, also known as brown sugar bricks, which is the traditional practice that maintains the original nutrients of the cane while also giving brown sugar a special flavor similar to caramel. This traditional practice maintains the original nutrition of sugarcane, and at the same time gives brown sugar a special flavor similar to caramel.

The longer the brown sugar bricks are boiled during the production process, the darker the color of the bricks becomes, making the brown sugar appear in different shades of reddish-brown, while the traditional powdered brown sugar that we commonly see is made from brown sugar bricks that are then ground.