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    Home » Recipes » Desserts

    How to Make Burnt Sugar Syrup

    Aug 25, 2016(updated Jun 16, 2020)

    By Michelle Weiner

    No ratings yet
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 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
    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
    Cook Time: 15 minutes
    Total Time: 20 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

    1. 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
    2. 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
    3. Eugene Petrosky says

      May 23, 2020 at 6:23 am

      It's "palate," not pallet.

      Reply
    4. 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
    5. 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
    6. Lee Dixon says

      December 19, 2017 at 10:55 pm

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

      Reply
    7. 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
    8. 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
    9. 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
    10. 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

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