Sugar Browning
Ingredients
Directions
Make the syrup
In a clean saucepan, melt the brown sugar over medium heat, stirring until it becomes slightly colored.
Reduce heat and let it cook slowly, stirring occasionally, until it is nearly black but not burned.
Pour in the water and bring to a boil for 5 to 6 minutes.
Strain and store
Strain the mixture through a muslin cloth into a glass bottle.
Cork the bottle and store for later use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Brown sugar
- Caramelizes to give the syrup its deep color and molasses-like flavor.
- Water
- Dissolves the caramelized sugar into a pourable liquid syrup.
The step that matters
Cooking the sugar until nearly black but not burned. Sugar darkens quickly once caramelization starts. Stopping at nearly black keeps the flavor rich, while going further turns it bitter and burnt.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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