I can't really call this a recipe but rather a technique. Browning is really caramelized sugar and water that is used when we are preparing our famous Pelau and black cake. So you will also know this method of browning is as caramelization. Although I showed you all how to make pelau by burning the sugar etc. you can also use the browning to save time in the kitchen when you are preparing recipes that call for this. Most times you would need just a little at a time. If you put too much, most times the food comes out too dark and taste bitter.
Pour 1 ½ cups of brown sugar into a pot. Heat under low heat. The sugar will begin to melt. Do not stir it.
Allow to bubble until all the sugar has melted. Continue stirring until a dark chocolate colour is achieved. You must not let it past this brown stage as it would burn .
Gradually pour the water little by little until you have a light syrup like consistency. This ensures the caramel is fluid when it cools.
This browning is for use in recipes like a black cake and pelau.
You can also use a candy thermometer. Insert it into the caramelizing sugar. You want between 320 degree F and 351 degree F.
Well that seemed easy enough to follow. Just a precaution, when you are pouring the water be careful. That is why I said little by little because this could burn you. See you next time, bye!
- 1 ½ cups of brown sugar
- Pour brown sugar into a pot over low flame. Allow to bubble until all the sugar has melted. Continue stirring until a dark chocolate colour is achieved.
- Gradually pour the water little by little until you have a light syrup like consistency. Remove pot and allow to cool.