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Browning Sauce is a local caramelized brown sugar that adds that distinct dark brown color to certain Caribbean dishes. Unlike molasses, which is a byproduct of the sugar-making process, browning is made from granulated sugar. The crystals are cooked down and diluted to create a syrup consistency which is then used to add flavor and color to both sweet and savory dishes.
In a saucepan, place the sugar on medium-low heat and stir with a wooden spoon as it melts. Be careful with this process as the sugar can burn very easily and if it burns, it will be too bitter.
As the sugar melts, it will begin to turn dark brown with bubbles and eventually foam.
When this foaming begins, remove from the heat and slowly add the HOT water to the sugar mixture.
Be careful when adding the water as the mixture is known to spit and splatter at this time.
Continue to stir and add water until you have reached a silky syrup-like texture.
Allow the mixture to cool before storing it into a bottle. Use this mixture to add color and flavor to your stewed meats, pelau, or black cake.
Optional: You can add molasses to the browning before storing to add a little depth of flavor.
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