Browning sauce is caramelised sugar. The sauce gives colour to soups, meat, caribbean rum cakes, and caribbean black cakes.
Do not use too much browning sauce in foods, as it will make the food bitter.
- 4 tablespoons Brown Sugar
- ½ cup hot Water
- Use a thick base pan or dutch pot. Put on a medium heat. Add 4 tablespoons Brown Sugar. Allow sugar to melt then turn heat to low. Keep stirring for 15 – 20 minutes. The melted sugar will become darker. (NB: Try not to burn because it will be bitter)
- When the acquired colour is formed, slowly pour in ½ cup of hot water to prevent splashing. Keep stirring the sauce. (NB: Do not use cold water). When the caramelised sugar has dissolved in the water, turn off heat and store in a heat-resistant container.