Browning Sauce

May 21, 2020

Browning Sauce - kvalifood.com

Caribbean browning sauce is burnt sugar dissolved in water – nothing more. The sugar is heated dry until nearly black, then deglazed with boiling water. The result is a dark, bitter-sweet liquid used sparingly as a colouring and flavouring agent in stews, rice dishes, and baked goods like black cake. A little goes a long way.

Makes ca. 180 ml

Ingredients

220 g brown sugar, packed
120 ml boiling water

Directions

Place the brown sugar in a large, heavy-bottomed saucepan over medium-low heat.
Stir slowly with a wooden spoon as the sugar melts. It will first dissolve into a syrup, then gradually darken. This takes 8-12 minutes.
If the sugar starts to smoke heavily, reduce heat. Continue stirring to prevent uneven burning.
Once the melted sugar turns very dark – near-black – and becomes frothy, remove the pan from heat immediately.
Carefully pour in the boiling water in a slow stream, stirring continuously. The mixture will bubble up and splatter violently. Keep your hands and face away from the pot. A long-handled spoon helps.
Stir until all hardened sugar dissolves and the sauce is smooth.
Let cool completely. Pour into a clean jar or bottle. Store in the refrigerator for up to 6 months.

Notes

The 2:1 sugar-to-water ratio by volume is the Caribbean standard. A thicker sauce is easier to control; thin it later as needed.
Use boiling water, never cold or lukewarm. Cold liquid hitting molten sugar causes it to seize into hard lumps.
The sauce should be bitter-sweet, not purely bitter. If it tastes only bitter, the sugar was taken too far.
For a Guyanese variation, replace the water with red wine and use Demerara sugar. The wine adds a richer, more complex flavour.
Use 1-2 tsp at a time in stews, stewed chicken, oxtail, pelau, and rice dishes for colour and depth.