The caramelized flavor is the part that I am fascinated about with brown sugar syrup. So learn some basics about why this happens.  Molasses provides a caramelized flavor because it is a byproduct of the sugar refining process that contains a high concentration of sugar and minerals.  Molasses is a thick and dark syrup that are produced at the first boiling stage of original sugar juice, maybe sugar cane or beets. So it keeps the most original minerals such as calcium, iron and potassium and other compounds including crosse, glucose and fructose. So compared with white sugar, brown sugar that contains molasses has more caramelized.