Jamaican Browning Sauce
Deep, bittersweet caramelized sugar simmered into a dark liquid seasoning for stews and gravies.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
This dark, bittersweet syrup is made by burning sugar past caramel stage into a nearly black liquid, then thinning it with water to make it pourable. It's a foundational seasoning in Jamaican cooking, used to deepen the color and flavor of stews, gravies, and braised meats like brown stew chicken and oxtail.
Ingredients
- 2 cups granulated sugar
- 1 cup water, divided
Method
-
Measure the sugar and water into separate containers and set near the stove; this process moves quickly once the sugar starts to darken.
-
Place the sugar in a dry, heavy-bottomed saucepan over medium heat. Do not stir yet; let it begin to melt and liquefy at the edges.
-
Once the sugar is fully melted, stir gently with a wooden spoon or heatproof whisk as it continues to darken from amber to deep mahogany, then to nearly black. Watch closely, as it can burn quickly in the final stage.
-
As soon as the sugar is very dark and just beginning to smoke, remove the pan from heat and carefully pour in 1/4 cup of the water, standing back as it will bubble and steam vigorously.
-
Return the pan to low heat and whisk in the remaining 3/4 cup water, stirring until the hardened bits dissolve and the mixture forms a smooth, thin, dark syrup.
-
Remove from heat and let cool completely to room temperature before transferring to a clean glass bottle or jar.
-
Store tightly sealed at room temperature or in the refrigerator; use a few drops to a teaspoon at a time to darken stews, gravies, and braises.
Rate this recipe
Jamaican Browning Sauce
This dark, bittersweet syrup is made by burning sugar past caramel stage into a nearly black liquid, then thinning it with water to make it pourable. It's a foundational seasoning in Jamaican cooking, used to deepen the color and flavor of stews, gravies, and braised meats like brown stew chicken and oxtail.
20 min 16 oz 30 cal
Ingredients
- 2 cups granulated sugar
- 1 cup water, divided
Method
- 1
Measure the sugar and water into separate containers and set near the stove; this process moves quickly once the sugar starts to darken.
- 2
Place the sugar in a dry, heavy-bottomed saucepan over medium heat. Do not stir yet; let it begin to melt and liquefy at the edges.
- 3
Once the sugar is fully melted, stir gently with a wooden spoon or heatproof whisk as it continues to darken from amber to deep mahogany, then to nearly black. Watch closely, as it can burn quickly in the final stage.
- 4
As soon as the sugar is very dark and just beginning to smoke, remove the pan from heat and carefully pour in 1/4 cup of the water, standing back as it will bubble and steam vigorously.
- 5
Return the pan to low heat and whisk in the remaining 3/4 cup water, stirring until the hardened bits dissolve and the mixture forms a smooth, thin, dark syrup.
- 6
Remove from heat and let cool completely to room temperature before transferring to a clean glass bottle or jar.
- 7
Store tightly sealed at room temperature or in the refrigerator; use a few drops to a teaspoon at a time to darken stews, gravies, and braises.