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    Home » Recipes » Cocktails » Syrups

    How to Make Burnt Sugar Syrup

    Aug 25, 2016(updated Aug 20, 2024)

    By Michelle Weiner

    5 from 3 votes
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Jump to 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

    This post may contain affiliate links.

    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

     

     

    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

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    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

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    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!
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    Comments

      5 from 3 votes (1 rating without comment)

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      Recipe Rating




    1. Mary Elder says

      February 05, 2024 at 8:23 pm

      5 stars
      We made this recipe to use as a sweetener for our lattes, worked perfectly!

      Reply
      • Michelle Weiner says

        May 02, 2024 at 3:44 pm

        That is such a great idea! Thanks for sharing!

        Reply
    2. 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
    3. 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
    4. 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
    5. Lee Dixon says

      December 19, 2017 at 10:55 pm

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

      Reply
    6. 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

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

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