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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.
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.
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.
Recipe
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.
Mary Elder says
We made this recipe to use as a sweetener for our lattes, worked perfectly!
Michelle Weiner says
That is such a great idea! Thanks for sharing!
ANNETTE CLEARY says
Plan to add about a teaspoon cinnamon for iced coffee drink
Michelle Weiner says
That sounds great! I'd add it in after the simple syrup is done cooking 🙂
Cindy Lodge says
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…)
Michelle Weiner says
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.
Vannessa Gweera says
Can I use this as a substitute for molasses to make a traditional fruitcake
Michelle Ferrand says
Hi! Thanks for the great question. I don't think it will work well since it isn't very thick.
Anna Baker says
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.
Michelle Ferrand says
Great tips! Thanks for sharing.
Vannessa Gweera says
Thank you it worked
Michelle Ferrand says
You're so welcome!
Lee Dixon says
How many oz does this make? Any suggestions for storing?
Carolyn says
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!
Michelle Ferrand says
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!