THE FULL RECIPE IS ON MY WEBSITE - thatgirlcookshealthy.com/homemade-browning-sauce/ Please don't forget to SUBSCRIBE cutt.ly/ThatGirlCooksHealthy and hit the bell icon. Thank you!
Upon trying this my sugar started to bubble when it was still a medium brown colour, I cooked it for a bit longer but then the sugar started to expand and it overflowed out of the pot! Can I take it off the heat at the first moment I notice bubbling even if it isn’t dark in colour?
No, if you take the mixture off too soon it will be too sweet and not concentrated enough to use. It must be dark in colour, try again, follow the instructions BUT... do this on low heat instead, it's much easier to control on a low setting. I hope that helps!
You're not doing it for long enough. Some patience is needed, it takes several minutes of stirring the sugar. It will crystallise as per video and then melt afterwards. It takes time, just keep at it and see the whole recipe through. I hope that helps.
@@thatgirlcookshealthy2110 I tried again what I was doing was strirring the sugar before it melted but i tried again and it worked tysm for the recipe!
Molasses is a thick dark syrup (the by product of the sugar making process), it's sweet and used mostly as a sweetener in foods. Browning is burnt sugar mixed with water and is used for color and to enhance the taste of food.
Where are the ratios? Important part of a recipe is knowing how much of each ingredient to use, but i can't see this anywhere in your written recipe, and you didn't mention it in the ingredients part. Edit; i went with about 50/50, a little more water, and while boiling more water afterwards to clean the rest out of the pot, it turned to more or less a coka-cola colour, so i think that's a win! Thank you for the recipe, i may have candied my thumb and index finger, but it was worth it.
Hey there! The full recipe with the exact quantity is right at the bottom of the blog in the recipe card but it sounds as if you made it correctly anyway. You are very welcome!
THE FULL RECIPE IS ON MY WEBSITE - thatgirlcookshealthy.com/homemade-browning-sauce/
Please don't forget to SUBSCRIBE cutt.ly/ThatGirlCooksHealthy and hit the bell icon. Thank you!
Thank You Very Much For Sharing❤🇯🇲🇯🇲🇯🇲
You are very welcome.
This looks so good 😊 trying this the oxtails and curry butter beans.
Yes, go for it!
Made this and absolutely perfect. Patience needed thiugh
Agreed and thank you for commenting.
❤ Thank you 😊
You're welcome 😊
Upon trying this my sugar started to bubble when it was still a medium brown colour, I cooked it for a bit longer but then the sugar started to expand and it overflowed out of the pot! Can I take it off the heat at the first moment I notice bubbling even if it isn’t dark in colour?
No, if you take the mixture off too soon it will be too sweet and not concentrated enough to use. It must be dark in colour, try again, follow the instructions BUT... do this on low heat instead, it's much easier to control on a low setting. I hope that helps!
My sugar doesn't seem to melt and if i put it on a hogher heat it will crystallise how long should it take to melt?
You're not doing it for long enough. Some patience is needed, it takes several minutes of stirring the sugar. It will crystallise as per video and then melt afterwards. It takes time, just keep at it and see the whole recipe through. I hope that helps.
@@thatgirlcookshealthy2110 I tried again what I was doing was strirring the sugar before it melted but i tried again and it worked tysm for the recipe!
You are very welcome. Thanks for the update.
Do I store the browning sauce in the fridge or a place like a pantry?
Keep it in your refrigerator.
How long will it last in fridge?
It should last for several months.
what is the advantage of the pink salt?
Balances out the flavour from the smokiness of the burnt sugar.
What’s the difference between this and molasses?
Molasses is a thick dark syrup (the by product of the sugar making process), it's sweet and used mostly as a sweetener in foods. Browning is burnt sugar mixed with water and is used for color and to enhance the taste of food.
Plus, molasses is full of iron while sugar does not. @@thatgirlcookshealthy2110
Where are the ratios? Important part of a recipe is knowing how much of each ingredient to use, but i can't see this anywhere in your written recipe, and you didn't mention it in the ingredients part.
Edit; i went with about 50/50, a little more water, and while boiling more water afterwards to clean the rest out of the pot, it turned to more or less a coka-cola colour, so i think that's a win! Thank you for the recipe, i may have candied my thumb and index finger, but it was worth it.
Hey there! The full recipe with the exact quantity is right at the bottom of the blog in the recipe card but it sounds as if you made it correctly anyway. You are very welcome!
Hi, I thought it be thicker as I saw someone making hoisin sauce and adding their home made browning, it was paste like. TY
No homemade browning isnt as thick as the storebought stuff because it doesnt contain any additives or preservatives.