Browning sauce is a condiment made from a perfect blend of brown sugar and water. This sauce adds sweet caramel flavor and an exotic hue to your meal. Easy and fast to make, adding excellent flavoring to soups, stews, barbecues, and cakes.
Heat the sugar: Add the brown sugar to a medium saucepan and heat over medium-low heat.
Melt the sugar into syrup: Stir with a wooden spoon until the brown sugar melts and becomes a dark syrup. Note: Decrease the heat if the liquid begins to smoke before it turns dark.
Add boiling water: Once the color changes from amber to black, remove it from the stove and slowly add the boiling water, a little at a time. Be aware that the sauce will splatter at this point, so protect your hands.
Let it rest, store or use: Allow the sauce to cool to room temperature, and pour into an airtight container. Use as needed or store in the refrigerator. The sauce will last for up to 6 months in the fridge.
Cook the sugar on medium to low heat to prevent the sugar from burning.
Ensure that the kitchen is adequately ventilated in case there’s an accumulation of smoke from the process. Open the window or on the fan extractor to reduce smoke.
If the smoke is getting too much, remember to lower the heat or remove it from heat for a while.
I recommend using a non-stick saucepan so that the stirring process is smooth and less messy. It is also easy to clean up a non-stick saucepan.
Also, use a large saucepan to reduce the risk of accidents when the sugar splutters or rises.