I can’t really call this a recipe but rather a technique. Browning is really caramelized sugar and water that is used when we are preparing our famous Pelau and black cake. So you will also know this method of browning is as caramelization. Although I showed you all how to make pelau by burning the sugar etc. you can also use the browning to save time in the kitchen when you are preparing recipes that call for this. Most times you would need just a little at a time. If you put too much, most times the food comes out too dark and taste bitter.
BROWNING
Pour 1 1/2 cups of brown sugar into a pot. Heat under low heat. The sugar will begin to melt. Do not stir it.
Allow to bubble until all the sugar has melted. Continue stirring until a dark chocolate colour is achieved. You must not let it past this brown stage as it would burn .
Gradually pour the water little by little until you have a light syrup like consistency. This ensures the caramel is fluid when it cools.
This browning is for use in recipes like a black cake and pelau.
You can also use a candy thermometer. Insert it into the caramelizing sugar. You want between 320 degree F and 351 degree F.
Well that seemed easy enough to follow. Just a precaution, when you are pouring the water be careful. That is why I said little by little because this could burn you. See you next time, bye!
Browning
Ingredients
- 1 1/2 cups of brown sugar
- Water
Instructions
- Pour brown sugar into a pot over low flame. Allow to bubble until all the sugar has melted. Continue stirring until a dark chocolate colour is achieved.
- Gradually pour the water little by little until you have a light syrup like consistency. Remove pot and allow to cool.
I like the play-by-play description with pictures! I tell people all the time: It’s pretty easy to make! And isn’t it good…
I should try thinning it with just water. We usually use cream, and make it into caramel sauce. Either way, Yummm!
: )
Jen
It is brown. The sugar looks like that because of the flash from the camera.
How much water should you use? And is the sugar melting by itself?
I tried this, but it just crystalises once it cools. Turns into rock. Does it need to be used immediately? Making black cake.
Thanks
That’s easy you allowed the sugar to cook too much but then I’m wondering how much water did you add. This is supposed to be more liquid than anything. Try it again and don’t give up. I too had my ups and downs in cooking.
I was so excited to find this recipie. I had tried NAPS’ recipe but I always felt that it wasn’t dark enough. When I saw your food shots I fell in love. Unfortunately I had a similar problem with your recipie. I added almost a 1/2 cup of browning and an extra cup of fruit. Beginning to think it make have something to do with the cake flour I use. What are your thoughts? Also you mention using raw white sugar, that seems a little contradictory, can you clarify?
I’m sorry ignore my last comment I meant to post it on another thread and got my tabs mixed up. Sorry.