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    BLANK » Recipe Index » Extras

    Homemade Browning Sauce

    Last Updated July 21, 2023. Published July 12, 2023 By Charla 126 Comments

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    Learn how to make some homemade browning sauce. A extremely popular condiment for many Jamaican and Caribbean recipes. This sauce comes together using only 3 ingredients in less than 20 minutes.

    Browning in a sauce bottle with a bowl of brown sugar.

    Browning sauce is probably one of the most important ingredients you'll ever encounter in Caribbean cooking.

    Seriously, I mean if you've ever browsed the pantry of an Islander you're guaranteed to find a stash of this stuff (my family included).

    **If this is your first time making browning, please, please watch my YouTube video. It is detailed and shows you how to make the sauce perfect the first time!**

    What is browning sauce?

    Browning sauce is often referred to as simply "browning" by many Jamaicans. It is made with sugar, typically sugar that contains molasses i.e brown sugar, cane sugar or even more recently coconut sugar is used.

    The sugar is cooked in a saucepan on the stove until it starts to dissolve and caramelise and continues to cook until it becomes dark, almost black in appearance.

    Hot water is immediately added while the sugar is still hot to create a dark smokey sauce.

    Once the sauce has been made, addition ingredients such as salt can now be added.

    The importance of this sauce

    Browning plays a VERY crucial role in cooking, it has a distinctive deep enriched hue that is vital for many dishes.

    The sauce adds a lot of depth, flavour and a beautiful dark colour to gravy, meat, stews and even baked goods.

    The primary reason for using browning is purely for aesthetic purposes rather than for it's nutritional value.

    Picture of what is needed

    Burnt sugar vs browning

    In the Caribbean community both methods are used. I would say Jamaicans are more partial to using browning in it's liquid form in their recipes.

    On the other hand, the Eastern Caribbean islands such as Trinidad and Tobago, like to use the burnt sugar method especially when they are stewing meat.

    Browning sauce is simply charred sugar that is made into a sauce with hot water. Make no mistake that both methods are embrace with the Caribbean.

    Although, depending on what you are making, you may use the sauce over the burnt sugar method.

    For example, if you are making black cake, you would use the sauce instead.

    Reasons to make your own browning from scratch

    • It's incredibly easy and relatively cheap to make
    • You have complete control over what ingredients are being used
    • Free from additives, fillers and preservatives
    • Never have to worry about running out of it again
    • Perfect for people who want to make Caribbean recipes but don't have access to the store bought kind
    • It isn't as bitter and concentrated as what's sold in the supermarket

    The taste and texture of the homemade version

    The taste of the sauce should have a hint of smokiness to it with very very faint sweet undertones which is to be expected from charring sugar.

    A stronger taste of smoke will permeate your sauce if you let it cook for too long.

    Therefore, It is very important to strike the right balance.

    On the contrary, homemade browning isn't as concentrated as what you will find in the supermarket.

    You may notice that the colour isn't as deep and also the texture is thinner because no thickeners/fillers are used.

    Unlike the store bought brands that tends to be quite bitter in taste, your homemade version won't be which means you can afford to be a bit more heavy handed for culinary use.

    My recipes on the blog will always make it clear the exact amount that is needed. I did this to take away any guess work with how much to use.

    I personally prefer to add some pink salt to my sauce when it is in its liquid state because it helps to balance out that smokiness and slightly sweet note.

    You can omit the pink salt if you want to but just know that by using it, it won't make your recipes exceedingly salty.

    Again! please DO NOT use cold water as this will ruin the recipe because the sugar will harden and not dissolve.

    Angled shot of the browning sauce

    Browning sauce vs Worcestershire

    Browning sauce and Worcestershire sauce are NOT interchangeable and are not the same.

    Worcestershire sauce is a fermented condiment with vinegar (white or malt) being the base ingredient. Other flavours such as anchovies, molasses, tamarind, onion, garlic and other flavours i.e salt, sugar are used.

    It has a distinct flavour of sweet, savoury and tanginess from the tamarind.

    Unlike browning Worcestershire is NOT used in cakes, instead it is used to add flavour and serves as a marinade especially when making a stir fry, salads or a meat dish.

    Interestingly enough, it does play a key role in a bloody Mary mix.

    On the other hand, browning sauce isn't used for flavour, rather, its primary focus is to darken food i.e cakes, meat and stews.

    It is made from caramelizing brown sugar, once the sugar is caramelized to the point of being almost dark in appearance hot water is added to make the sauce which yields a smoky flavour.

    The store bought browning is more concentrated than the homemade version.

    Typically when you are working with the store bought kind, you only need a small amount i.e less than a teaspoon.

    A little goes a long way, use too much and it imparts a bitter flavour into your finished dish.

    The steps

    Steps 1-4 Dissolving the sugar
    • Add the sugar to an old (preferably non stick) large saucepan and turn on medium heat.
    • Use a wooden spoon or spatula and begin to slowly stir. The sugar will start to dissolve and turn into a syrup consistency then gradually darken (this will take several minutes).
    • If the sugar begins to smoke too quickly then reduce the flame or switch off the stove and continue to stir while charring the sugar.
    Steps 5-10 adding the pink salt and pouring the browning in a bottle
    • Once the sugar turns to a very dark almost black colour, it will begin to bubble  (don't let it go too black or it will be too bitter)
    • Immediately, remove the saucepan from the stove and carefully add the hot water. The saucepan will yield plenty of steam and may splutter which is normal but please be very careful when following this step and add the water slowly - keep on stirring the liquid.
    • Once the sauce is formed add the pink salt and allow to completely cool.
    • Pour into a sauce bottle or a pour-able jar .
    • Refrigerate and use accordingly in your recipes.

    Is kitchen bouquet the same as browning?

    Although both condiments are used for yielding colour in food, they aren't the same thing.

    Kitchen bouquet is made from caramel with a vegetable base and can be used in alcoholic beverages.

    On the other hand, browning is used for food purposes only.

    Is there a substitute for browning?

    If for whatever you should need a substitute the closest would be molasses, it shares a similar dark hue, although molasses has slightly more sweet hint and is thicker in texture.

    Why does my browning taste sweet and not look like yours?

    Something has gone wrong, if this has happened then the sugar hasn't been browned for long enough.

    The deep dark due and bubbles are a indication of its readiness, browning is NEVER light brown, it is virtually black in colour when made correctly.

    Is brown sauce the same as browning sauce?

    No, brown sauce is a stand alone condiment that is commonly used to dress food. Browning is used as a food enhancer, namely for colour.

    Help, my browning is hard/lumpy, can I save it?

    Yes you can! This can happen for two reasons, the water wasn't hot enough, it needs to be boiling or you let it cool down.

    Another reason could be that you allowed the sugar to cool when it became dark and it started to firm up.

    If you're browning is lumpy, return it to the stove on very low heat and stir until the hard sugar lumps begin to dissolve (it should take a few minutes to liquidise).

    You can then continue with bottling it up once it has cooled down.

    Notes and tips

    • Use hot water to dissolve the sugar NEVER cold or the sugar will become hard and not dissolve.
    • Be sure to shake the bottle that the browning is stored in before using it.
    • You don't have to use coconut sugar, I initially did when I first started blogging but cane sugar or brown sugar works just fine.
    • Invest in a sauce bottle, you will want something like what is pictured. It will come in handy when you want to use it for your recipes.
    • It is very important to use a large saucepan NOT small to accommodate the sugar expanding and to prevent any injuries.
    • NEVER leave your sugar unattended, this is dangerous! Constantly stirring and attending to the recipe is essential.
    • Don't let the sugar turn BLACK FOR TOO LONG or it will result in a bitter tasting browning sauce.
    • Be very careful when adding the hot water as the sugar may splutter and raise up.
    • Use a non-stick saucepan or  preferably an old saucepan. DON'T use one of your fancy or brand new saucepans.
    • When adding the hot water you may want to do this in the kitchen sink or far away from your stove to reduce accidents.
    • Store in the refrigerator for several months to over a year once chilled.
    • Keep the fan extractor on/leave a window open to reduce a build up of smoke.
    Bottle of browning with sugar in a bowl.

    Other recipes to use this sauce in

    • Jamaican Black cake
    • Brown Stew Jackfruit (Jackfruit Stew)
    • Brown Stew Fish
    • Brown Stew Turkey Neck
    • Slow Cooker Brown Stew Chicken
    • Caribbean Turkey Steaks Recipe
    • Jamaican Sweet Potato Pudding
    • Caramelized Onions
    • Oxtail Stew

    **Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    Labelled browning sauce in a sauce bottle.

    Homemade Browning Sauce

    Learn how to make some homemade browning sauce. A extremely popular condiment for many Jamaican and Caribbean recipes. This sauce comes together using only 3 ingredients in less than 20 minutes.
    4.96 from 48 votes
    Print Pin Rate
    Course: condiment, Extra
    Cuisine: Jamaican
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 1 jar
    Calories: 104kcal
    Author: Charla

    Ingredients

    • 2 cups any type of brown sugar coconut sugar, raw cane sugar works fine
    • 1 cup hot water
    • 1-2 teaspoon pink salt (optional)

    Instructions

    • Add the sugar to an old (preferably non stick) large saucepan and turn on medium heat.
    • Use a wooden spoon or spatula and begin to slowly stir. The sugar will start to dissolve and turn into a syrup consistency and then gradually darken (this will take several minutes).
    • If the sugar begins to smoke too quickly then reduce the flame or switch off the stove and continue to stir while charring the sugar.
    • Once the sugar turns to a very dark almost black colour, it will begin to bubble  (don't let it go too black or it will be too bitter).
    • Immediately, remove the saucepan from the stove and carefully add the hot water. The saucepan will yield plenty of steam and may splutter which is normal but please be very careful when following this step and add the water slowly - keep on stirring the liquid.
    • Once the sauce is formed add the pink salt and allow to completely cool.
    • Pour into a sauce bottle or a pour-able jar.
    • Refrigerate and use accordingly in your recipes.

    Video

    Notes

    • Use hot water to dissolve the sugar NEVER cold or the sugar will become hard and not dissolve.
    • Be sure to shake the bottle that the browning is stored in before using it.
    • You don't have to use coconut sugar, I initially did when I first started blogging but cane sugar or brown sugar works just fine.
    • Invest in a sauce bottle, you will want something like what is pictured. It will come in handy when you want to use it for your recipes.
    • It is very important to use a large saucepan NOT small to accommodate the sugar expanding and to prevent any injuries.
    • NEVER leave your sugar unattended, this is dangerous! Constantly stirring and attending to the recipe is essential.
    • Don't let the sugar turn BLACK FOR TOO LONG or it will result in a bitter tasting browning sauce.
    • Be very careful when adding the hot water as the sugar may splutter and raise up.
    • Use a non-stick saucepan or  preferably an old saucepan. DON'T use one of your fancy or brand new saucepans.
    • When adding the hot water you may want to do this in the kitchen sink or far away from your stove to reduce accidents.
    • Store in the refrigerator for several months to over a year once chilled.
    • Keep the fan extractor on/leave a window open to reduce a build up of smoke.

    Nutrition

    Calories: 104kcal | Carbohydrates: 27g | Sugar: 20g
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Amanda

      September 28, 2023 at 5:15 pm

      Hi! Wondering if I could sub the recommended sugars with date sugar? It’s the only crystallized sweetener that doesn’t make my bones hurt 🤣 Let me know! Thanks!

      Reply
      • Charla

        September 28, 2023 at 5:41 pm

        Hi Amanda, I'm sure the browning will turn out just fine.

        Reply
    2. Nathan

      July 12, 2023 at 8:41 pm

      5 stars
      I've never made a browning sauce like this before, but now I'm intrigued to try it out! You've provided so many helpful tips, it feels like it should be impossible for me to mess it up. Wish me luck, and thanks for sharing!

      Reply
      • Charla

        July 12, 2023 at 10:09 pm

        You can do it Nathan, I have faith in you!

        Reply
    3. Anjali

      July 12, 2023 at 7:05 pm

      5 stars
      I hadn't heard of this sauce before but it looks so delicious and versatile! I can't wait to try it on some caramelized onions I'm making tonight!

      Reply
      • Charla

        July 12, 2023 at 7:48 pm

        Yay! I hope you do and enjoy it!

        Reply
    4. Elizabeth

      July 12, 2023 at 6:56 pm

      5 stars
      I've never heard of browning sauce before, but I'd really like to try using it in my cooking! It looks so simple to make too. Thanks for sharing!

      Reply
      • Charla

        July 12, 2023 at 7:48 pm

        Thanks Elizabeth

        Reply
    5. Beth

      July 12, 2023 at 6:55 pm

      5 stars
      I've always wondered why Caribbean food had that certain something that I've never seen duplicated anywhere else, and now I know why! I'm going to try making this.

      Reply
      • Charla

        July 12, 2023 at 7:48 pm

        And now you know what the secret is Beth!

        Reply
    6. dana

      July 12, 2023 at 6:16 pm

      5 stars
      The flavor in this sauce is absolutely awesome. Thanks so much for the thorough directions and tips. It turned out perfectly!

      Reply
      • Charla

        July 12, 2023 at 6:21 pm

        Yay! so glad it worked out for you Dana.

        Reply
    7. Paula

      April 30, 2023 at 7:49 pm

      I just finished making this and it's cooling now. I don't have pink salt, what can I use instead (table salt/sea salt etc) and would the quantities change?
      I made it first using the palm sugar and noticed it cooked a lot faster (though I still made the mistake of adding water too soon). My next attempt was with dark brown sugar and it worked much better, but took about 10 mins to properly darken on a medium heat (I tried to wait as long as possible just as it started going from dark brown to almost black).
      Is there a way to taste test it to make sure I've done it properly? Not sure what brown sauce should taste like.
      Thank you for the clear instructions!

      Reply
      • Charla

        April 30, 2023 at 8:06 pm

        Hi Paula, thanks for reaching out to me and those are great questions. If you are using table salt/sea salt then the quantity should be the same. Now that you have made the browning sauce (sounds like you nailed it btw) assuming it is completely cool (if not wait until it is). Add/stir in the salt first then just grab a teaspoon worth of the sauce to taste. The taste should be slightly bitter and not very sweet, the salt should completely neutralise the sauce making it more savoury. Also, as browning sauce is essentially burnt sugar it should taste quite smokey too....so a slightly bitter, savoury and smokey taste is what you should get (you should experience some after taste too). I tried my best to accurately describe the taste and I hope that helps!

        Reply
    8. CARLA

      December 19, 2022 at 7:34 pm

      4 stars
      I THINK I ADDED THE WATER TOO SOON.
      THE SAUCE APPEARS TO BE TOO LIGHT IN COLOUR.CAN I REHEAT TO MAKE IT DARKER?

      Reply
      • Charla

        December 19, 2022 at 7:46 pm

        Hi Carla, Unfortunately, reheating the browning won't work, instead, it will be too sweet to use in recipes and be more like a syrup if you try to save/use it. It would be in your best interest to scrap the recipe and start over again. Making browning sauce can be tricky at first, it takes practice. Before adding the water, keep a watchful eye on the colour of the sugar (this is crucial for the end result), it will be almost black (a very very dark brown hue) that's your clue to add the water. You can try halfing the recipe the next time around until you are more confident making a bigger batch. I hope that helps!

        Reply
    9. Carlos

      May 15, 2022 at 4:52 pm

      Is Brown sugar acceptable

      Reply
      • Charla

        May 15, 2022 at 5:20 pm

        Yes it is!

        Reply
    10. Karlos

      May 15, 2022 at 4:49 pm

      What if I don't have coconut palm sugar can I substitute with organic brown sugar?

      Reply
      • Charla

        May 15, 2022 at 4:53 pm

        Hi Karlos, Yes! as long as the sugar is brown then it will work out just fine, thanks for asking.

        Reply
    11. Kathy

      January 04, 2022 at 12:26 pm

      5 stars
      I appreciate you sharing other recipes to use this sauce in. I was thinking I would just go buy it, because what else will I use it for, but your site changed my mind. Now, I want to try many of your recipes. I enjoyed reading this post. Thank you for what you are sharing.
      Indiana native trying to venture out of my comfort zone in the kitchen

      Reply
      • Charla

        January 04, 2022 at 1:31 pm

        Yay! Thank you so much Kathy for your feedback. Nothing beats homemade browning, I'm so glad you decided to give it a try!

        Reply
    12. CATHERINE LORCH

      September 27, 2021 at 12:32 am

      5 stars
      Hi, Thank you so much for this recipe, it turned out perfect. I'm from Australia and had never heard of browning sauce! I use it in Lancashire Hotpot (family favorite), Beef Bourguinon & any other beef/lamb casserole.

      It has made such a difference to the flavour & colour. Thank you again!

      Reply
      • Charla

        September 27, 2021 at 6:25 am

        Oh wow! Thank you so much. I'm so glad that you are able to use my browning sauce recipe, all the way in Australia.

        Reply
    13. Charlotte

      June 13, 2021 at 6:51 pm

      5 stars
      This turned out perfectly on my first go! No bitterness - just delicious caramelized flavours! 😀

      Reply
      • Charla

        June 13, 2021 at 7:22 pm

        Yay! Thanks for the feedback Charlotte, always glad to hear when recipes work out for my readers and there's no need to troubleshoot.

        Reply
    14. Carla Holyk

      May 21, 2021 at 4:36 pm

      5 stars
      I tried this twice. The first time, it was extremely bitter. I cooked it until it was almost black. The second time I stopped sooner and I realized that it darkens a lot when you add the water. So I think you can stop cooking it when it is a darker brown. The near black colour comes when you add the water. My second batch was less bitter, which is good because I need a 1/4cup of the stuff for a natural cola recipe. Thanks for the recipe!

      Reply
      • Charla

        May 21, 2021 at 4:41 pm

        Hi Carla, I'm so glad that it worked out for you the second time around. Yes the key is finding that fine balance and dark brown will guarantee a great testing browning sauce.

        Reply
    15. A

      November 13, 2020 at 8:20 pm

      5 stars
      This is perfect. I never really knew how similar browning sauce is to a Vietnamese caramel sauce. My oxtails came out perfect. Thank you 🙂 (follow directions exactly people. if it came out too hard, then it is because your measurements were off and so forth).

      Reply
      • Charla

        November 13, 2020 at 8:22 pm

        Thank you so much and you are welcome.

        Reply
    16. Gerrit

      July 04, 2020 at 3:12 pm

      5 stars
      Hey, i‘m from Germany and needed Browning Sauce. It‘s not easy to get here, so i tried your recipe.
      It worked perfectly with cane sugar and I will definitly try to use it on some traditionel german food.
      Thanks a lot and guten Appetit.

      Reply
      • Charla

        July 04, 2020 at 3:23 pm

        Wow! My browning recipe has reached Germany! I'm humbled. Thank you so much and I'm happy to hear that you are using it on traditional German recipes too. Enjoy!

        Reply
        • Joan Vang

          July 14, 2021 at 2:04 am

          Do you think I could use Xylitol rather than cane sugar?

          Reply
          • Charla

            July 14, 2021 at 6:15 am

            Definitely not, you need some type of sugar with molasses or brown elements which is why cane/coconut sugar works best.

            Reply
    17. Lorrie

      June 22, 2020 at 2:03 am

      5 stars
      Hi Charla! Thankyou for the recipe! It turned out great 🙂 i only left it a smidge too long on the burner and it tastes *very slightly* on the burned side, but next time I’ll be more prepared to get it off and have space cleared, lol. Thanks again

      Reply
      • Lorrie

        June 22, 2020 at 2:06 am

        5 stars
        Also in re to the past comments., I used brown sugar as well. Takes a little time but keep at it stirring slowly as she mentioned. Once it’s fully liquid and freely moving with your wooden spatula, keep a close eye but keep heat as is, it will Very quickly darken all of a sudden and start to appear to ‘foam up’ - remove it from the burner immediately.

        Reply
      • Charla

        June 22, 2020 at 7:57 am

        You are welcome Lorrie. This is a delicate recipe and it literally needs to be baby sat through the entire process. I'm so glad it worked for you, the "slight burnt" taste shouldn't impact your recipes at all.

        Reply
    18. Eric

      June 11, 2020 at 7:59 pm

      Lord.....my entire house is filled with smoke and I'm left with a pot of hard sugar and some liquid.
      It's funny because the stove was off for half of the time due to all of the smoke.
      I don't think I'll be trying this again

      Reply
      • Charla

        June 11, 2020 at 8:19 pm

        Sorry to hear that Eric

        Reply
      • Rita Scarborough

        July 28, 2020 at 2:59 am

        5 stars
        Thank you so much for this recipe. It came out just cc like you said. I needed browning sauce for vegan oxtails and I served for homemade browning sauce and I tried yours it turned out perfect!

        Reply
        • Charla

          July 28, 2020 at 8:15 am

          I'm so glad it worked out for you Rita.

          Reply
    19. David Dabbs

      June 09, 2020 at 6:49 pm

      I've never noticed or tried KB straight out of the bottle. Does it have a sweet taste?
      Does yours have a sweet taste? wouldn't that make your everyday meals taste sugary?
      Thanks

      Reply
      • Charla

        June 09, 2020 at 8:05 pm

        KB? I have no idea what you are referring to. Sorry!

        Reply
        • Rodney W.

          July 07, 2020 at 2:01 am

          I believe they are referring to kitchen bouquet. A browning sauce you can buy at local stores.

          Reply
    20. Sally

      May 29, 2020 at 6:26 pm

      Hi tried this and whilst cooling it harden up. What could i have done wrong please?

      Reply
      • Charla

        May 29, 2020 at 6:59 pm

        No problem, it's see what we can do here. Try adding hot water (about 1/3 cup) to the mixture and reheat it on the stove while stirring until it turns to liquid. That should prevent it from turning hard again and stay in a liquid state.

        Reply
        • Karen

          July 07, 2022 at 11:48 am

          I didn't realise the sugar increases to maybe 5 times the size! This is before you add the water. Overflowed my too small pan & I burnt my hand. Came out fine but mentioning here to prevent anyone else hurting themselves.

          Reply
          • Charla

            July 07, 2022 at 12:34 pm

            Hi Karen, I'm very sorry to hear that and hope this wasn't a serious injury. I do recommend using a large sized saucepan or medium at the very smallest in terms of what size pan to use.

            Reply
    21. Helen Grant

      May 10, 2020 at 6:44 am

      Hi I am trying this recipe. I used brown sugar as I did not have cocunut palm sugar. It was very difficult to get to melt down and I ended up with lumpy sugar. I ended up adding the water gradually hoping the sugar would dissolve . Should I have just used white caster sugar or perhaps raw sugar ???
      Actually, it is starting to dissolve the sugar now. How thick should it be.
      Regards. Helen

      Reply
      • Charla

        May 10, 2020 at 6:01 pm

        Hi Helen. If you ever run into any problems again try milling the sugar so it is a powdery consistency. That should make a difference. In terms of the thickness it shouldn't be too thick, it should be the consistency of runny syrup.

        Reply
    22. Trina

      December 31, 2019 at 2:39 am

      Life saver !!! I forgot to grab some for my Jamaican oxtail stew. This sauce is the next best thing next to sliced bread. 😂 again thanks

      Reply
      • Charla

        December 31, 2019 at 11:00 am

        Thank you so much Trina, so glad you were able to make some delicious oxtail stew using my homemade browning.

        Reply
    23. Rael

      December 16, 2019 at 1:21 pm

      5 stars
      Hi Charla,
      My onion soup came out beautifully. I found it takes a bit more of this than KB but, as you pointed out, it really doesn't affect the flavor at all. I was a little surprised as the smell and taste on it's own were quite strong. Word to the wise: optimally this should be done during a time of year that you can ventilate the house a bit. My upstairs still smells a bit like a Kettle Korn factory (that's not a huge complaint). Thanks again, this is now a staple in my home.

      Reply
      • Charla

        December 16, 2019 at 1:25 pm

        Hi Again Rael. I'm so glad you were able to use it for your onion soup. Yes, you can afford to be a bit heavy handed with this typical browning and it thankfully won't impact the overall result of the dish. Thanks for pointing out the need for ventilation, I always prepare mine with my fan extract on as I agree the smell is quite pungent.

        Reply
    24. Rael

      December 15, 2019 at 3:09 pm

      5 stars
      Thank you! I've been looking for a replacement for Kitchen Bouquet for a couple years since my household went organic and non-gmo. I live in the midwest; during a big snow I got a serious yen for onion soup. Got started only to find out that I had no KB. I gave this a shot and now I have enough browning for a year or more! This is much appreciated. Happy Holidays!

      Reply
      • Charla

        December 15, 2019 at 3:20 pm

        Hi Rael. I'm so happy to have helped you! Yes, the browning is multipurpose and lasts for a long long time. I still have mine stocked in the refrigerator for over a year now with no problems. Happy holidays!

        Reply
    25. Kai

      November 15, 2019 at 6:26 pm

      Hi Charla, I've just tried this recipe with unrefined coconut sugar (as i don't have palm sugar). Everything was going dainty and nice up till the cooling stage... and then the sugar hardened! With my spoon still stuck in the pot (-_-)"' I wonder what I am missing.... How is the sugar supposed to remain in liquid form? Is the proportion of sugar to hot water 2 is to 1?

      Reply
      • Charla

        November 15, 2019 at 7:58 pm

        Hi Kai. Thank you for reaching out to me. Let's see if we are troubleshoot this together. The ratio of sugar to water is definitely 2:1 but it sounds as if the browning is more of a thick syrup than it is a runny sauce. Are you able to reheat the mixture on the stove and pour some hot water onto it (about 1/4 cup) to get it to melt? If so, try that, if the mixture appears thick it needs to be watered down some more. Stick to adding 1/4 cup of hot water as mentioned to melt the browning into a sauce. If it still seems thick add another 1/4 cup and you should be left with a not so thick sauce as it cools down. I hope that makes sense and feel free to reach out to me again if you are still stuck.

        Reply
    26. Cetchren

      October 13, 2019 at 10:56 pm

      Can ordinary granulated sugar or cane sugar be used in this recipe? Wondering if coconut palm sugar is essential.

      Reply
      • Charla

        October 14, 2019 at 7:54 pm

        Coconut palm sugar is simply used because it is a low GI sugar. Cane sugar will work just fine in place of it.

        Reply
    27. Zizi02

      September 03, 2019 at 3:30 pm

      I made Jamaican Brown Stew with this homemade browning sauce...the best decision EVER! Super easy, simple and healthy. Thanks a lot!

      Reply
      • Charla

        September 03, 2019 at 8:16 pm

        You are more than welcome

        Reply
    28. Nicola Barnes

      April 02, 2019 at 2:07 pm

      5 stars
      Girl thank you. I’m a Jamaican living in Mo it’s hard to get Jamaican product here. Need to make a Easter bun cake acrosss your recipe and made it. Came out perfect. It’s cooling on the stove right now. Will update a photo of the bun when I make it. Thanks a lot for the recipe. I use regular brown sugar.

      Reply
      • Charla

        April 02, 2019 at 8:10 pm

        Happy to have helped Nicola 😉

        Reply
    29. Nikki

      January 07, 2019 at 3:07 am

      I'll preface by disclosing that I'm not Caribbean. My other half is, however, and I'm seeking to learn how to cook the types of meals that he likes. I just want to make sure I did this correctly, because it smells horrid. Is it supposed to smell like a nice smokey flavor or is this extra burnt sugar smell the correct result? I feel like I may need to start over, but this too more like 15 minutes rather than 5.

      Reply
      • Charla

        January 07, 2019 at 12:40 pm

        Hi Nikki. The browning should have a smokey/slightly burnt smell but it definitely shouldn't be overly strong. You might have over caramelised the sugar and made it burn which is why it smells awful. You can give it another try, once the sugar darkens, that's when its ready for the next step. Don't let the sugar go black, just literally past the caramel stage is suffice.

        I hope that helps!!

        Reply
    30. Joleen Edwards

      December 24, 2018 at 5:58 am

      5 stars
      I've just moved to China and its Christmas time. I really wanted to make the Jamaican Christmas cake but they don't sell browning here. Thank you. My cake will come out really good now.

      Reply
      • Charla

        December 24, 2018 at 10:47 am

        Hi Joleen. I'm glad that I have come to your aid with my browning sauce for you to use in China. Enjoy!

        Reply
    31. Susan Walsh

      August 26, 2018 at 4:15 pm

      5 stars
      Awesome, the secret ingredient( to getting it close) to the real Branston Pickle recipe

      Reply
      • Charla

        August 26, 2018 at 4:56 pm

        thank you!!

        Reply
    32. Trevor

      August 08, 2018 at 4:55 pm

      Hi, Charla!
      I have a question regarding the browning sauce. I was wondering if it could replace caramel coloring for a copy cat cola recipe?
      Thanks

      Reply
      • Charla

        August 08, 2018 at 7:31 pm

        Hi Trevor, yes it should do, I'm not 100% sure if it would yield a very concentrated colour like cola though, maybe off brown and not a deep brown. It's not something I've tried but we do traditionally use browning to colour black cake if that helps.

        Reply
    33. Princess Eduwuirofo

      December 22, 2017 at 10:54 pm

      Where can I buy the Browning source in the UK, need it for baking.

      Reply
      • Charla

        December 22, 2017 at 11:03 pm

        Caribbean grocery store

        Reply
    34. Elsie

      December 03, 2017 at 5:28 pm

      Made this sauce today to try my hand at Caribbean black cake for a friend's birthday treat. Took about an hour total time at the stove and since I've never used browning before I'm hoping it turned out well but it's a lovely dark color and smooth consistency.

      Reply
      • Charla

        December 03, 2017 at 9:57 pm

        Hi Elsie. Based on your description sounds like the browning sauce turned out well.

        Reply
    35. Grace

      November 28, 2017 at 12:27 pm

      5 stars
      Thank you so much.

      Reply
      • Charla

        November 28, 2017 at 8:07 pm

        You are welcome Grace

        Reply
    36. Laura

      October 22, 2017 at 10:14 pm

      5 stars
      Thank you for this recipe. Mine is cooling as I type. I am happy to not use a store bought sauce with all of the colorings and additives.

      I think I did something wrong though. It took a really long time to turn dark brown, not the five minutes you listed. However, when I added the water, the sugar clumped up badly. I put it to on low heat and stirred until it was smooth. Should I have added hot water at then end?

      Reply
      • Charla

        October 22, 2017 at 11:33 pm

        Hi Laura. Yes hot water should be used to ensure the sugar doesn't clump up and remains smooth. I will revise the recipe post to reflect my answer to your question.

        Reply
        • Laura

          November 20, 2017 at 12:22 am

          I thought I would give you an update. We had an early Thanksgiving today. I used your sauce in my gravy and it came out beautiful dark caramel color and tasted so good. I got compliments on it and asked to bring it to a Christmas potluck.

          Thanks again for the recipe. Can the browning sauce be frozen?

          Reply
          • Charla

            November 20, 2017 at 12:57 pm

            Hi Laura. I'm so happy to learn that yourself and co adored the browning sauce. I would advise to refrigerate the sauce instead of freezing. Simply pour it into a sauce bottle with a stopper and use accordingly. The browning has a VERY long shelf life so as long it is stored in a refrigerator, you can use at your leisure and save a ton of money!

            Reply
    37. Sparky

      October 08, 2017 at 10:41 pm

      5 stars
      I just followed recipe and made this for the first time. So far so good. Turned out great. Never cooked anything with browning sauce before so this will be a first!

      Reply
      • Charla

        October 11, 2017 at 8:43 pm

        So glad to hear that Sparky.

        Reply
    38. Colleen

      June 07, 2017 at 4:15 am

      Will this recipe have the effect of ruining the pan? Also, do you still add salt if you are using it for baked goods?

      Reply
      • Charla

        June 07, 2017 at 10:59 pm

        Yes you should still add the salt. It has not ruined my pan, but then again mine are non stick and heavy duty. If your pan isn't non stick then I wouldn't advise making the recipe just to be on the safe side.

        Reply
    39. Karen

      June 04, 2017 at 10:07 pm

      5 stars
      Thank You from a NH organic gardener and senior citizen. ... I grew up with store bought browning sauce. ... today, thanks to you, I made my own! ... Also had all of your ingredients in my pantry! Thanks again!

      Reply
      • Charla

        June 05, 2017 at 11:17 pm

        Lovely Karen! Glad you liked and more importantly made the recipe.

        Reply
    40. Nicole Owens

      May 27, 2017 at 2:37 pm

      5 stars
      Thanks so much for sharing your wonderful recipe and kind words of encouragement.

      Reply
      • Charla

        May 29, 2017 at 10:05 pm

        You are more than welcome

        Reply
    41. Marko

      April 11, 2017 at 12:34 pm

      5 stars
      Thank you ever so much for this fine recipe! I can't find the Browning sauce anywhere at all in Finland but now I can make my own and forget ordering it from Amazon. This is simply brilliant.

      Reply
      • Charla

        April 16, 2017 at 11:19 am

        Hi Marko. You are more than welcome. The good thing about recipes such as this is that anyone can make it regardless of their location.

        Reply
        • Nancy Mayers

          May 12, 2017 at 11:07 pm

          5 stars
          How long will it last if you forget to put it in the fridge? Like I did two months ago. It was great but not sure I can still use it.

          Reply
          • Charla

            May 13, 2017 at 8:12 am

            Hi Nancy. The sauce should be fine so long as it wasn't stored in a warm environment where bacteria can breed.

            Reply
    42. Your Mom

      April 09, 2017 at 2:26 am

      5 stars
      I made this to go with a corned beef brisket. I used a mix of brown and white sugars since I'm in the States and we don't have the other kind and I didn't want to go to town. thanks! it was nice to be able to control what's in it and more importantly what ISN'T in it. 🙂

      Reply
      • Charla

        April 16, 2017 at 11:16 am

        Hello there. Thank you for commenting. It's perfectly fine with me if you wish to adapt the recipe to your situation. What's important is that you enjoyed the finished result.

        Reply
    43. Debbie

      March 16, 2017 at 10:46 pm

      Going to try this homemade browning sauce in place of store bought sauce for my corned beef brisket tomorrow. Thanks for your healthier version!

      Reply
      • Charla

        March 19, 2017 at 7:22 pm

        You're welcome Debbie and enjoy!

        Reply
    44. Viviane

      December 17, 2016 at 7:09 pm

      I truly appreciate this recipe. I am from Haiti and as a Caribbean woman, we enjoy the rich color in our cuisine. I purchase my browning at the grocery store but lately been concerned of how healthy it is. It is so important to me what I feed my family. I came across your recipe and am so delighted that I can create this on my own. The coconut palm sugar is a healthier version sugar due to its low glycemic index. The Himalayan pink salt normally contains a collection of unbelievable nutrients. I will definitely try this out this weekend. It is good to be at ease knowing that I know what I am feeding my family. Thank you so much for sharing this recipe.

      Reply
      • Charla

        December 19, 2016 at 7:48 pm

        Hi Viviane. So glad to have another Island sister on broad with the health wagon. The great thing about the browning sauce is not only is it healthier but also lasts for a very long time. You only need a small amount to work with and it lasts forever which will save you money in the long run.

        Reply
    45. Dan

      July 18, 2016 at 9:48 am

      4 stars
      If coconut palm sugar is not available what do you suggest as an alternative?

      Reply
      • Charla

        July 18, 2016 at 10:36 am

        Hi Dan, there's not really many alternatives to chose from in granular form as the reason why I use coconut sugar is because of it's low GI index, it wouldn't raise ones blood pressure. Granted brown sugar would work but I wouldn't advise because it is refined with a high GI index ranking. You could try some date sugar. I have a recipe right now where you can roast and pulverise it into granules https://thatgirlcookshealthy.com/how-to-make-date-sugar-paleogluten-free

        Reply
    46. Henry

      March 21, 2016 at 9:40 pm

      5 stars
      WOW ! I just made this ( cooling as we speak) to use in a corned beef recipe . I love using kitchen bouquet, I can't wait to give this a try tonight ! Thank you thank you thank you Charla !

      PS I used brown sugar as I have no c. Palm sugar .

      Reply
      • Charla

        March 22, 2016 at 12:59 pm

        I would love to see the final results as I'm very curious to know how this recipe would work with corned beef. I hope you can send me a picture or at least provide feedback.

        Reply
        • Princess

          December 22, 2017 at 10:52 pm

          Where can I buy Browning in the UK??

          Reply
      • Silviu

        April 10, 2017 at 12:37 pm

        5 stars
        Heh, I got here for the exact same reason, looking for a recipe for browning sauce to use with corned beef. I think this is the recipe he was talking about, which I'm about to make as well.
        http://allrecipes.com/recipe/231030/braised-corned-beef-brisket/?src=VD_Summary

        Reply
      • Jana

        November 10, 2017 at 3:06 pm

        5 stars
        I got here from the same recipe, because I had never heard of browning sauce. How did it turn out? I'm thinking I might just rub brown sugar on the brisket instead, but I want to make this anyway!

        Reply
        • Charla

          November 10, 2017 at 10:41 pm

          Unless you're basting with the brown sugar then the brisket won't yield that deep colour which is what browning sauce is used for. Please give it a try Jana

          Reply
    47. MJ

      February 21, 2016 at 1:50 pm

      Thank you for this recipe, can I use brown sugar as an alternative to the palm sugar and would I use the same amounts?

      Reply
      • Charla

        February 21, 2016 at 3:28 pm

        Hey MJ, Although I don't encourage the use of brown sugar yes you are more than welcome to use it with the same measurements, no need to adjust anything!

        Reply
    48. Ruzlan

      December 26, 2015 at 8:56 am

      is the browning meant to taste very bitter?

      Reply
      • Charla

        December 26, 2015 at 3:56 pm

        Yes, it has a bitter taste to it because it is essentially burnt sugar. The store brought kind is exactly the same thing only they disguise this burnt element with additives. Remember when you're using it, you will only be using it for colour not flavour so no more than a teaspoon worth is needed. I have used it in my brown stew chicken recipe and the browning sauce has no bearing on the taste.

        Reply
    49. Chef and Steward

      May 15, 2015 at 12:52 pm

      5 stars
      This is such a useful recipe! We just had to share it. Browning is impossible to get in our little Middle Eastern village as well so this is a handy recipe without the gunk.

      Reply
    50. Chef and Steward

      May 12, 2015 at 8:40 am

      This is a recipe we will will definitely be sharing! Browning is impossible to get in our little Middle Eastern village as well so this is a handy recipe without the gunk.

      Reply
      • Charla

        May 12, 2015 at 8:09 pm

        This will definitely come in handy for some Caribbean cooking while in the UAE.

        Reply
    51. renee

      May 03, 2015 at 10:30 pm

      Thank you it was just what I needed, you made this post for me because I've no wanted to use my browning for sometime as it has modified maize starch as one of the ingredients this browning is quick and simple I'm sure a thickener could be added too. I cooked my snapper based on your recipe for the parrot frustrating of grilling instead of deep frying then stewed it down in a dutch pot xx Thank you again Charla

      Reply
      • Charla

        May 03, 2015 at 10:42 pm

        I'm glad to hear that Renee. I love receiving feedback for my recipes, highly appreciate it.

        Reply
    52. renee

      May 03, 2015 at 8:12 pm

      Aw wow came on here looking for a cooked down snapper recipe and came across this so amazing will be making tonight in place of my store brought browning, to use in the fish gravy thank you

      Reply
      • Charla

        May 03, 2015 at 9:36 pm

        Homemade browning is by far better than the store brought kind. It does have a hint of smokiness from charring but it won't compromise the flavour and still does the job. I will do some fish recipes once I go to the Market and buy more fish.

        Reply
    53. Anne

      May 02, 2015 at 2:58 am

      Charla!!! This looks and sounds absolutely wonderful! I've never tried browning sauce, but I bet it's amazing!

      Reply
      • Charla

        May 02, 2015 at 7:42 am

        Hi Anne, it will change your culinary experience for the better. Do give this one a try, highly recommended.

        Reply
    54. Immaculate

      May 01, 2015 at 12:00 am

      5 stars
      Who knew ! Now I can make my own browning sauce. Thanks Charla!

      Reply
      • Charla

        May 01, 2015 at 8:56 pm

        You're welcome Imma.

        Reply
        • Aminah

          March 29, 2018 at 10:47 am

          Hi can u use the browning sauce as soon as its made?

          Reply
          • Charla

            March 29, 2018 at 10:51 am

            Yes, as long as it's cool. It should also thicken up in due time if it hasn't done already.

            Reply
      • Lala

        October 06, 2019 at 6:43 pm

        I know right, I just ran out and I needed some fast, thanks love

        Reply

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