With just 2 simple ingredients and minutes of hands-on kitchen time you'll be able to make your own homemade browning sauce, that has those deep, smoky and complex flavors you'll love!
This sauce is a staple in Jamaican and Caribbean recipes, and if you haven't tried it already, now's the time to give it a shot!
I've recently been experimenting with quite a few sweet flavored sauces and condiments- from a versatile date sugar to the most thick and luscious golden syrup, and they've all turned out fantastic.
That said, there aren't a lot of condiments that can complement both sweet and savory foods, but this deep and delicious sauce is one of them!
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What's So Great About the Recipe?
What I love the most about this recipe (and almost all of my other recipes too) is the fact that this sauce is free from any preservatives, artificial colors or additives. It's the cleanest it can be!
Another big plus for me is the fact that this sauce is super versatile- you'll find yourself using it quite a lot, even if you don't make Jamaican food often- or at all.
Recipe Ingredients
Brown sugar: I used the class brown sugar here. It has that beautiful caramel-like flavor that we really need for this recipe. I wouldn't recommend using dark brown or light brown sugar.
See recipe card for quantities.
Substitutions & Variations
- For a bit of extra flavor, add a pinch or two of sea salt or pink salt into the sauce, towards the end.
- If you're planning on using this sauce only for your sweet treats like cakes and baked desserts, you can also add a dash of vanilla into it to bring another bit of flavor and aroma.
How to Make Homemade Browning Sauce
In a pan or a skillet over medium heat, layer the brown sugar and let it melt.
Stir occasionally as the sugar continues to melt and gets to this light brown color.
Continue stirring until the color deepens and looks dark brown like this. Now take this off heat.
To this, add the hot water and stir until it gets to a uniform consistency. Allow it to cool down, then transfer into a jar or a container.
💭Top Tip
Resist the urge to turn up the heat. The sugar can quickly turn black and eventually, the syrup will end up tasting bitter.
How to Store Leftover Browning Sauce
The best way to store your browning sauce is to pour it into an airtight container or a glass jar and refrigerate it. This should last for up to 6 months.
Tips & Tricks to Nail the Recipe
- Make sure you don't walk away from the pan once the sugar has started to brown up. The timing is crucial, or you'll end up with very dark, almost black sauce that doesn't even taste great.
- Be careful while pouring the hot water into the sugar mixture. Avoid any hot splatters on you.
- Make sure you use boiling hot water for this recipe. If the water has cooled down, it'll cause the sauce to become lumpy.
How to Use the Homemade Browning Sauce
If you're one of those who really like those nearly burned toasted marshmallows, you'll enjoy using this browning sauce as a topping over your scoop of vanilla ice-cream. The sauce is also amazing when added to cakes and baked dishes for that bit of extra flavor.
If you ask me, one of my favorite ways to use this sauce is to add it to a marinade for some chicken or any other kind of meat, or into a simple salad dressing or vinaigrette for that bit of extra flavor.
And of course, you can also mix it with some vegetable or chicken stock or add it to your curries for that rich, deep and slightly smoky-sweet flavor.
Recipe FAQs
There could be two reasons why your browning sauce has turned lumpy. One- the water was not hot enough, and two- the sugar mixture may have cooled down a bit.
To fix your lumpy browning sauce, simply transfer it back to the saucepan and get it back over low heat, stirring continuously until the lumps dissolve.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this homemade browning sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Homemade Browning Sauce
Ingredients
- 2 cup brown sugar
- 1 cup boiling hot water
- ¼ teaspoon pink salt optional
Instructions
- In a pan or a skillet over medium heat, layer the brown sugar and let it melt.
- Stir occasionally as the sugar continues to melt and gets to this light brown color.
- Continue stirring until the color deepens and looks dark brown like this. Now take this off heat.
- To this, add the hot water and stir until it gets to a uniform consistency. Allow it to cool down, then transfer into a jar or a container.
Notes
- Resist the urge to turn up the heat. The sugar can quickly turn black and eventually, the syrup will end up tasting bitter.
- Make sure you don't walk away from the pan once the sugar has started to brown up. The timing is crucial, or you'll end up with very dark, almost black sauce that doesn't even taste great.
- Be careful while pouring the hot water into the sugar mixture. Avoid any hot splatters on you.
- Make sure you use boiling hot water for this recipe. If the water has cooled down, it'll cause the sauce to become lumpy.
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