Burnt Sugar Syrup (Browning)
This is an ingredient you do not come across often. But as far as taste goes, this is one of the most interesting things I have ever tasted. Its hard to understand how sweet and bitter could reside in the same entity, but it does in this syrup. It gives you a whole new perspective on food. Though this syrup can be found in some specialty stores, it is not easy to come by. This syrup is a key ingredient in my Caribbean Black Fruitcake and requires only 2 ingredients: Brown sugar and water. It is also used to make Nigerian Wedding Cakes (Recipe here).
INGREDIENTS:
(1) 1 Cup Brown Sugar (210 Grams)
(2) 1 Cup Hot Water
NOTE: The water MUST be HOT.
PROCEDURE:
(1) Place brown sugar in a sauce pan and heat on fire until it melts. Stir it every once in a while so it melts evenly without burning.
(2) Once sugar has melted, take it off heat and pour in the hot water. It will splatter a bit and foam, so stand back.
(3) Stir sugar and water and return to the heat until all the sugar crystals melt.
(4) Take off heat and allow to cool.
This syrup thickens as it cools down. Do not worry about your pot, the stains will come out when you wash it.
Try this burnt sugar syrup in a Caribbean Black Cake. Recipe here.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
I bought the already made burnt sugar syrup which is browning, can i use
it for my fruit cake? Can i pls get the recipe for fondant icing?
Yes you can use the store bought one. I dont have a recipe for ordinary fondant.
Is this anything like treacle syrup that they use in Britain?
Similar but very different. Black treacle is thicker with a bolder flavor. Black treacle is closer in nature and function as molasses.
made this yesterday and today cake keep me in your prayers.. lol thanks for the recipes thoo
Hi Louise, I hope it turns out great. Praying for you 🙂
Pls can one use caramel instead of burnt sugar syrup. Tanks
No.
Hi Terry
How long will this keep once done and where is the best place to keep it?. Jamaican Black cake is in the oven cooking right now for Christmas day…made a lot of burnt sugar syrup. looking forward to eating it.
It can keep for about a month in the fridge (maybe longer) as it is basically sugar and water. Seal in a tight jar before placing in the fridge. The good part about this is that as it keeps, it gets thicker and more like a thick syrup.
PS: All the best with the fruitcake. You will love it.
Thank u Terry for this wonderful tips.Pls can i replace brown sugar with white sugar ?
I have tried it before. Although it worked, the taste was not as intense.
Hi Terry, thanks for the awesome recipe. I followed your Nigerian cake recipe and it was a hit. I want to make the wedding cake and I made the browning today. Quick question is it meant to be bitter?
Hi. Yes, somewhat bitter.
Thank you for your information and directions on making burnt sugar. Very helpful.
You are welcome Dee.
Thanks Terry. U r a blessing. A question: when u say 1 cup, is it a level cup or a heaped cup.
Thanks Margaret. 1 Level cup. Never use heap for your cup or spoon measurements unless expressly stated.
I just made browning, I must say ‘it’s super-easy’! I wouldn’t ever go back to store bought EVER! I doubled d recipe and some of it spilled when I poured the hot water but I love it. Thank you Terry! God bless you!
You are welcome Mariam. Glad to read your review.
how is black treacle made
I am yet to figure that out.
i love this page
Thanks.
Hello Terry, I suppose that browning will keep for quite a while once made and stored in a cool dark place? If it would, do you know how long one can/should keep browning before it begins to “deteriorate”?
I am not sure about that Kankemwa. I know that it does last months in the fridge.
I live in Calgary and actually thought of ordering this cake from you, but decided to take up the challenge and do it myself. I have the fruits socked today and plan to bake on the 23rd. Fingers crossed. Will give you a feedback.
That’s why I have the blog Grace. I am glad you challenged your self. That makes it more special.