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Add the brown sugar and water to a small pot. Bring to a simmer over low heat and whisk to combine.
Simmer the mixture for 5-7 minutes, whisking occasionally. The sugar should dissolve, and the mixture should become thicker and sticky. Keep an eye on the syrup during the cooking process.Important Tip: You never want the syrup to boil or it will thicken too much and start to turn into caramel. It should simmer gently on low heat.
The syrup should thicken to a consistency slightly looser than honey. If using a thermometer, the temperature should be between 215°F – 234°F /101°C–112°C.
Remove from the heat, pour into a heat-proof bowl or glass and set aside until the tapioca pearls are cooked (if making boba). The syrup will continue to thicken as it cools.
Bring a medium sized pot of water to a boil over medium heat. Add the tapioca pearls and cook covered for 3 minutes. Then, turn off the heat, and remove the pot from the burner and cook for another 2-3 minutes. (I recommend checking the instructions on the package for your specific tapioca pearl).
Strain the cooked tapioca. Add the cooked boba to the brown sugar syrup.
Stir them around to coat...and you have your brown sugar boba pearls!