Forgot Brown Sugar in the Boil for Fruit Beer, Please Advise

[Starbug]

I'm trying One8tvw's Bananas Foster Creamy Ale recipe and have encountered several 'hiccups' in my process. This was my first attempt at all-grain and at the end of that process I had about 3 1/2 gallons of 1.058 wort to which I'd added some light dme in a gallon of water, that brought it up to an even 1.060, I pitched it with a starter from WLP001 and the next day its fermenting nicely and I realized I completely forgot the 2 cups of brown sugar in the boil and I want to know if I should just boil it in some water now and add it during primary fermentation or if i should wait until i transfer it to secondary with the fruit and rum addition? Are there any particular benefits to doing either method?

btw, The original recipe's OG was 1.070 and I was planning on trying to mix the 2 cups with a quart of water, I've still got an ample amount of headroom in the fermenter and don't mind bumping up the gravity a bit closer to the original recipe I'm more concerned about getting the proper flavors out of it.

As always, any advice would be greatly appreciated and thank you for your time , :fro:, , :rockin:

 

[hercher]

No problem. Boil it up and add it to the primary.