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black cake- question re: browning/burnt sugar from scratch

phoenikia | Dec 28, 200911:28 AM

The recipe I'm using called for 1/2 cup of brown sugar to be melted over moderate heat, then boiled for a minute.

The sugar took a long time to melt, then it was liquid but not boiling for quite a while. It finally came to a boil, and I was waiting for it to boil a full minute when the sugar started to burn a little, on the sides of the saucepan. I removed the sugar from the heat, and stirred it into my rum soaked fruit, but it seems the sugar was already at the hard-crack stage, so I ended up with brittle threads and chunks of hard candy, in my rum-soaked fruit.

Has this happened to anyone else? I tasted the sugar, and it tasted a little burnt, but not awful. I crushed any chunks of hard sugar, and stirred them into the fruit, but I'm not sure if this will have a negative effect on the end product.

Has this happened to anyone else? I've noticed other online recipes seem to make a burnt sugar syrup, rather than stirring burnt sugar directly into the fruit.

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