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.
Servings 1 jar
Calories 104kcal
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