• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cup of Zest logo
  • HOME
  • Recipes
    • Appetizers
    • Desserts
    • Drinks
    • Main Dishes
    • Salads
    • Sides
  • Videos
  • Summer
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Home
  • Recipes
  • Videos
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Videos
    • About
    • Contact
    • Email
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Recipes » Desserts

    How to Make Burnt Sugar Syrup

    Aug 25, 2016(updated Jun 16, 2020)

    By Michelle Weiner

    5 from 2 votes
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Jump to Recipe Leave a Comment
    1952 Burnt Sugar Syrup - Deep, bitter, yet sweet, this Burnt Sugar Syrup has an interestingly complex flavor that is wonderful in cocktails, coffee, or cake. #vintagerecipe

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Deep, bitter, yet sweet, this Burnt Sugar Syrup has an interestingly complex flavor that is wonderful in cocktails, coffee, or cake.1952 Burnt Sugar Syrup - Deep, bitter, yet sweet, this Burnt Sugar Syrup has an interestingly complex flavor that is wonderful in cocktails, coffee, or cake. #vintagerecipe

    WHAT IS THE BITTER, YET SWEET SYRUP MADE OF?

    Burnt Sugar Syrup…so what is it, you ask? Well, it’s a wonderfully complex and dark caramel syrup that you can easily make with just two ingredients. Sugar and water. Yup, that’s all you need to create this bittersweet flavored syrup.1952 Burnt Sugar Syrup - Deep, bitter, yet sweet, this Burnt Sugar Syrup has an interestingly complex flavor that is wonderful in cocktails, coffee, or cake. #vintagerecipe

    BURNT GOODNESS, BUT NOW WHAT?

    Yes, I often talk to my food and if you ever work with me on a food styling job, you will see it first hand. In all seriousness, this Burnt Sugar Syrup recipe is included in the pamphlet supplementally. It is specifically called for as an ingredient for Burnt Sugar Cake (which I'll be posting next week!). While Burnt Sugar Cake is totally a thing and something of childhood memories (including James Beard's memories) it’s also a popular cocktail ingredient. Tippleman’s makes a version and recommends mixing it “with aged spirits…in iced coffee, dripped over ice-cream, or as a molasses substation in recipes.” Bon Appetite also has a recipe for a Burnt Sugar Old Fashioned.1952 Burnt Sugar Syrup - Deep, bitter, yet sweet, this Burnt Sugar Syrup has an interestingly complex flavor that is wonderful in cocktails, coffee, or cake. #vintagerecipe

    Have you had anything burnt sugar flavored before? I want to hear all about it in the comments below, and show me your creations via Instagram by tagging #cupofzest.

    Also…do any of you talk to your food? Or am I the only one out there?

    Oh! I also want to let you know that the photos are cutosy of Keith Weiner. He and I did this shoot together (he's also my boyfriend) and although he doesn't normally shoot food I think we did a pretty good job together! You can check out his other work on his Instagram.

    BURNT SUGAR SYRUP RECIPE TIPS

    -Make sure to add hot water to the melted sugar, which will help reduce the splattering of sugar lava.

    -Don't cook this with any young children or pets running around the kitchen. Any accidental spills or distractions when making this recipe won’t be good. 

    -Store your syrup in an airtight container in your fridge.

    -Looking for a traditional caramel sauce, then check out this recipe for easy caramel sauce.

     

    1952 Burnt Sugar Syrup - Deep, bitter, yet sweet, this Burnt Sugar Syrup has an interestingly complex flavor that is wonderful in cocktails, coffee, or cake. #vintagerecipe
    1952 Burnt Sugar Syrup - Deep, bitter, yet sweet, this Burnt Sugar Syrup has an interestingly complex flavor that is wonderful in cocktails, coffee, or cake. #vintagerecipe

    Recipe

    1952 Burnt Sugar Syrup - Deep, bitter, yet sweet, this Burnt Sugar Syrup has an interestingly complex flavor that is wonderful in cocktails, coffee, or cake. #vintagerecipe

    How to Make Simple Burnt Sugar Syrup

    Prevent your screen from going dark
    Print Rate Pin
    Author: Michelle Weiner
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Makes: 3 /4 cup

    Ingredients

    • 1 cup granulated sugar
    • ¾ cup hot water

    Instructions

    • Place sugar in a medium skillet over medium-high heat. Stirring constantly, cook until the sugar melts, about 5 minutes. The sugar will seize during this process, but that is okay! Just keep stirring.
    • Once the sugar has melted, continue to cook until it becomes a dark brown, foams and smokes, about 1 minute.
    • Immediately and carefully remove from heat.
    • Stirring constantly, pour in the hot water. The sugar will splatter a lot, so be careful.
    • Once the water in fully incorporated, return to medium-high heat and cook until the syrup thickens slightly and most of the bubbles are around the size of a dime, about 2 minutes.
    • Allow to cool completely before use.
    Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!
    « Simple Rich Refrigerator Fudge
    3 Ingredient Seventh Heaven Cocktail Recipe »

    Sharing is caring!

    1.2K shares
    • Share
    • Tweet
    • Reddit
    • Email

    Reader Interactions

    Comments

      Leave a Comment & Rate this Recipe Cancel reply

      Leave a Comment & Rate this Recipe

      ⭐ ⭐ ⭐ ⭐ ⭐

      Not only will you be helping us out, but you'll also be spreading the love to other party planners looking for their next big hit!

      Your star rating and comment can make all the difference in helping others discover the perfect recipe for their next shindig. And let's be honest, who doesn't love a good party? So let's get this party started by sharing the love and making sure everyone has a delicious time. Thanks for being a part of the Party Food Crew! And remember, party more & stress less!

      🎉 Cheers,
      Michelle

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. ANNETTE CLEARY says

      April 11, 2023 at 8:36 am

      Plan to add about a teaspoon cinnamon for iced coffee drink

      Reply
      • Michelle Weiner says

        April 18, 2023 at 5:55 pm

        That sounds great! I'd add it in after the simple syrup is done cooking 🙂

        Reply
    2. Cindy Lodge says

      March 03, 2023 at 2:53 pm

      5 stars
      It came out great!
      Using it tomorrow in a King Arthur pumpernickel bread recipe.
      I used raw sugar crystals. They melted down easily. But my pan was too small for the molten bubble stage. Luckily, I had a buttered cast iron griddle resting on the adjacent burner. I collected the boiling over syrup on that, then lifted the cooled mass back into a larger pan.
      It took mine about four minutes on the final boil-down, until the bubbles got to be mostly dime size. Your instructions were spot on and clearly described. (My bad on determining a medium size pan…)

      Reply
      • Michelle Weiner says

        April 01, 2023 at 5:11 pm

        Cindy! Thank you so much for your thoughtful comment and stars!!! It means the world to me to hear that the instructions were spot on and you enjoyed it! Sorry the pan sized didn't quite work for you, but it sounds like you are confident in the kitchen and knew how to handle issues successfully.

        Reply
    3. Vannessa Gweera says

      January 28, 2021 at 5:59 am

      Can I use this as a substitute for molasses to make a traditional fruitcake

      Reply
      • Michelle Ferrand says

        February 02, 2021 at 1:50 pm

        Hi! Thanks for the great question. I don't think it will work well since it isn't very thick.

        Reply
      • Anna Baker says

        March 16, 2021 at 5:30 pm

        Use less water if you want to use the burnt sugar syrup in a cake recipe. I use the ratio 4:1 sugar:water. You need to use this immediately straight from the stove once it's done.

        Reply
        • Michelle Ferrand says

          April 15, 2021 at 2:43 pm

          Great tips! Thanks for sharing.

          Reply
        • Vannessa Gweera says

          February 20, 2022 at 8:33 am

          Thank you it worked

          Reply
          • Michelle Ferrand says

            April 24, 2022 at 1:04 pm

            You're so welcome!

            Reply
    4. Alison Elizabeth Cabral says

      January 09, 2021 at 9:20 am

      Well described, especially the details

      Reply
      • Michelle Ferrand says

        February 02, 2021 at 1:51 pm

        Thank you!

        Reply
    5. Eugene Petrosky says

      May 23, 2020 at 6:23 am

      It's "palate," not pallet.

      Reply
    6. Gabi Wenzelow says

      November 15, 2019 at 6:35 pm

      Thank you for all the great information all the recipe sound delicious!

      Reply
      • Michelle Ferrand says

        November 26, 2019 at 3:26 pm

        You are so welcome!

        Reply
    7. Joanna says

      July 09, 2018 at 3:03 am

      My favorite ice cream was the creme brulee flavor of haagen dazs, it was a super silky vanilla custard with a burnt sugar swirl. Between the utter smoothness of the ice cream and the smoky sweetness of the burnt sugar, it was heaven to me. I can't wait to try this syrup on some good ice cream, because they discontinued the creme brulee flavor a couple of years ago and I still haven't gotten over it. Lol

      Reply
      • Michelle Ferrand says

        October 08, 2018 at 8:00 pm

        That ice cream sounds divine, Joanna! let me know if you make a version of it using this syrup!

        Reply
    8. Lee Dixon says

      December 19, 2017 at 10:55 pm

      How many oz does this make? Any suggestions for storing?

      Reply
    9. Carolyn says

      April 17, 2017 at 1:44 pm

      Burnt sugar has been a long time quest.
      My mother in law guarded her recipes as if they
      Were made of gold! When forced she would write out the recipe and Often leave out one or two important details! Lol
      Her burnt sugar pies and home made Ice cream were
      Known far and wide.
      Thank you for sharing, it is a taste that has been long
      Forgotten but once tasted the yern is always present!

      Reply
      • Michelle Ferrand says

        April 20, 2017 at 10:44 am

        That is too funny! Lucky for me my family loves sharing their recipes.

        I also love sharing recipe and am so glad this recipe brought back good memories! I'd love to make some burnt sugar pies and ice creams someday. Maybe this summer!

        Reply
    10. Elaine says

      January 28, 2017 at 4:38 pm

      Whoops, please disregard my last comment. I mistakenly posted it on the wrong food blog recipe!

      Reply
      • Michelle Ferrand says

        January 28, 2017 at 4:52 pm

        Hahah...no problem Elaine. I stared reading your first post and panicked! Sorry you had problems with your chicken recipe, and hope you find a solution!

        Reply
        • Connie Miller says

          April 19, 2018 at 5:29 am

          Can you send me a recipe for burnt sugar gobs

          Reply
    11. Donna Harbaugh says

      January 17, 2017 at 3:05 pm

      I have made burnt sugar gobs (whoppie pies) with burnt sugar syrup. They are delicious.

      Reply
      • Michelle Ferrand says

        January 22, 2017 at 7:17 pm

        Donna, your burnt sugar gobs sound amazing! Did you put the burnt sugar in the filling or the sandwich portion?

        Reply
    12. Little Cooking Tips says

      November 25, 2016 at 12:05 am

      This will be fantastic on Greek yogurt with some nuts! Loved it and loved your writing Michelle. You have a really beautiful blog, congratulations! Off we go to check another recipe which caught our eyes:)
      Mirella and Panos

      Reply
      • Michelle Ferrand says

        November 25, 2016 at 12:10 am

        What a great idea, Mirella & Panos! So glad you enjoy the blog, and hope you keep finding recipes that catch your eye 😉

        Reply

    Primary Sidebar

    woman with brown hair wearing a blue button up shirt smiling and holding a frozen mango margarita

    Hi, I'm Michelle and welcome to the party!

    After of working in the culinary world for over 10 years, I'm sharing the skills I've learned with you here at Cup of Zest. I'm here to help you invite your friends over more and stress less when cooking for them. Glad you're part of the crew!

    More about me →

    As Seen On

    Popular Recipes

    • pink cocktail in a stemmed glass garnished with a slice of grapefruit
      4 Ingredient Shaken Grapefruit Vodka Martini
    • Two glasses of a yellow drink with lots of ice next to a small bowl of limes
      Pineapple Ginger Beer Mocktail w/ Fresh Ginger
    • Cinnamon Candy Apples - These vintage-inspired cinnamon candy apples are the perfect Fall treat! #retrorecipe
      1960's Cinnamon Candy Apples
    • Two-Ingredient Applesauce Squares - These delightful bites are super easy to make and perfect for kids - cupofzest.com
      Two-Ingredient Applesauce Squares

    🎉 Free eCookbook Alert! 🎉

    Fall Recipes

    • close up on melted cheese in a bread bowl on a white plate with torn and toasted pieces of bread.
      Baked Brie in a Bread Bowl with Garlic
    • close up on a wheel of baked brie topped with apricot preserves next to crostini on a white plate.
      5 Ingredient Baked Brie with Apricot Preserves
    • close up on melted cheese in a bread bowl on a white plate with torn and toasted pieces of bread.
      31 Party Worthy Holiday Baked Brie Recipes
    • eyeball deviled eggs on a black plate.
      Eyeball Deviled Eggs (Halloween Party Recipe)

    Disclosure

    This site may include affiliate links, meaning I may receive a commission if you purchase something through a link at no additional cost to you. As an Amazon Associate I earn from qualifying purchases.

    • HOME
    • Recipes
    • Videos

    Footer

    ↑ back to top

    Copyright © 2023 Cup of Zest · Web Stories · Privacy Policy

    1.2K shares