Deep, bitter, yet sweet, this Burnt Sugar Syrup has an interestingly complex flavor that is wonderful in cocktails, coffee, or cake.
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.
DESSERTS IN A MEAT PAMPHLET?
This Burnt Sugar Syrup is inspired by a recipe in the 1955 recipe pamphlet “Meat Recipes You’ll Talk About,” courtesy of the National Live Stock and Meat Board. The pamphlet is mostly comprised of recipes for, I’m sure you can guess…yup, lots of meat. It also includes the original version of my Bacon Wrapped Liverwurst Sliders. So, what is a recipe for Burnt Sugar Syrup doing in this pamphlet? There is a section for baked goods featuring a handful of sweet recipes. Unfortunately, there is not an explanation as to why the baked goods are included. If I could, I’d ask Mr. Burnt Sugar Syrup what the heck he is doing in this pamphlet.
“Well darling,” he’d sensuously reply, “I’m here to excite your pallet, and doesn’t everyone want a little something sweet when they’re done with their meat?”
“Yes, of course they do,” then I’d grab Mr. Burnt Sugar Syrup and drizzle him on some delectable vanilla bean ice cream, shake him up with gin for a fantastic cocktail, or even bake him into a cake.
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.
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.
Print
Prep Time:
Yield:
Print
PinIngredients
- 1 cup granulated sugar
- 3/4 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.
Thank you for all the great information all the recipe sound delicious!
You are so welcome!
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
That ice cream sounds divine, Joanna! let me know if you make a version of it using this syrup!
How many oz does this make? Any suggestions for storing?
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!
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!
Whoops, please disregard my last comment. I mistakenly posted it on the wrong food blog recipe!
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!
Can you send me a recipe for burnt sugar gobs
I have made burnt sugar gobs (whoppie pies) with burnt sugar syrup. They are delicious.
Donna, your burnt sugar gobs sound amazing! Did you put the burnt sugar in the filling or the sandwich portion?
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
What a great idea, Mirella & Panos! So glad you enjoy the blog, and hope you keep finding recipes that catch your eye 😉