Go Back
+ servings
A small mason jar filled with burnt sugar (browning)with a brown twine around the mouth of the jar.
Print

Caribbean Burnt Sugar (Browning Sauce)

Caribbean burnt sugar, also known as browning sauce, is a thick, sweet, savory paste that's used in a variety of Guyanese recipes. This caramelized sugar is most commonly used in stews and black cake, for a rich, dark hue.
Course Condiment
Cuisine Caribbean
Keyword Browning Sauce, burnt sugar recipe, Caribbean Burnt Sugar, Caribbean Burnt Sugar recipe, Guyanese Burnt Sugar, how to make gravy with browning sauce, what is a substitute for browning sauce, what is burnt sugar
Cook Time 5 minutes
Servings 6
Calories 83kcal

Ingredients

  • 1/2 cup Demerara Sugar
  • 1/2 cup wine may also use water

Instructions

  • Add sugar to a pot, shake to evenly distribute the sugar in the pot, then bring up to temperature on high heat
  • Let the sugar come up to temperature until it caramelizes and becomes bubbly. Do not stir.
  • Once the sugar starts to smoke a bit, give it a stir to prevent it from burning then add the red wine turn off the heat and mix the red wine into the burnt sugar as quickly as possible, taking care to mix in and dissolve any bits that hardened when you added the wine
  • Then pour into a jar and let it cool completely. Store in an air tight container at room temperature for up to 1 month.

Notes

If you would like to use spiced water instead of plain water, in a small pot on high heat add 1 cinnamon stick and 3 cloves to a cup of water and bring to a boil. Continue to cook until the water is brown in color and reduces to about 1/2 cup. Pour this spiced water into the burnt sugar instead of plain water. 
The measurements in this recipe can be easily doubled or tripled to make a larger batch of burnt sugar.

Nutrition

Calories: 83kcal | Carbohydrates: 17g | Protein: 0.01g | Sodium: 2mg | Potassium: 25mg | Sugar: 17g | Calcium: 4mg | Iron: 0.1mg