Caribbean Burnt Sugar (Guyana Browning Sauce) is a traditional Guyanese recipe for a classic burnt sugar and red wine sauce that is typically used for darkening other dishes such as stews and black cake. The full recipe is presented here and I hope you enjoy this classic Guyanese version of: Guyana Browning Sauce (Caribbean Burnt Sugar).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Caribbean burnt sugar, also known as browning sauce, is a thick, sweet, savory paste that's used in a variety of Guyanese recipes. This caramelized sugar is most commonly used in stews and black cake, for a rich, dark hue. This is the Guyanese equivalent of the ubiquitous British gravy browning. I'm presenting a spiced version of the browning mixture here. But for ordinary browning replace the spiced wine with plain white wine or even just water.
Ingredients:
100g Demerara Sugar
120ml red wine (you can also just use water)
120ml water
1 cinnamon stick
3 whole cloves
2 allspice berries
Method:
For the spiced wine, combine 120ml water, 120ml white wine, the cinnamon cloves and allspice berries in a small saucepan. Bring to a boil and continue cooking until the liquid is brown in colour and has reduced down to about 120ml. Take off the heat and strain.
To make the burnt sugar, place the sugar in a pan. Shake to evenly distribute on the base of the pan then place over high heat.
Let the sugar melt and then caramelize until bubbly (do not be tempted to stir).
Take off the heat then pour in the spiced wine (or just 120ml red wine if you don't want it spiced), stirring constantly until the wine and sugar are blended, taking care to mix in and dissolve any bits that hardened when you added the wine.
Pour into a jar and let it cool completely. Store in an air tight container at room temperature, where it will keep for up to 1 month.
)
Click on the image, above to submit to Pinterest.