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Browning Sauce is a staple in Jamaican cuisine, made with just brown sugar and water. This 2-ingredient condiment is simple yet versatile, adding sweet and savoury depth to everything from dinner to dessert.
For more sauce and seasonings, try my Jerk Marinade, Jerk Seasoning, Homemade Seasoning Salt, and Caribbean Green Seasoning next.
Table of Contents
- Jamaican Browning Sauce
- What is Browning Sauce?
- What does Jamaican browning sauce taste like?
- Ingredients
- How to Make Browning Sauce
- Recipe Tips
- Recipe Substitutions and Tips
- How to Use Browning Sauce
- Can I Make this Ahead of Time?
- Storage Instructions
- Frequently Asked Questions (FAQs)
- Interested in more Condiments, Marinades and Seasonings? Check These Out!
- Homemade Browning Sauce Recipe
Jamaican Browning Sauce
I love homemade browning sauce because it’s quick, easy, and uses pantry staples like brown sugar. The deep colour it adds to dishes is incredible, and I can control the flavour without worrying about preservatives.
In a Jamaican household, browning is as essential as salt and pepper, and there’s always a bottle in the cupboard or fridge. It’s an affordable way to enhance both savoury and sweet recipes, from stews to cakes.
Plus, it’s ready in minutes, so I can whip up a batch whenever I need it. Once you see how simple it is to make at home, you’ll never rely on store-bought again!
What is Browning Sauce?
Browning sauce is a dark brown syrup made by caramelizing brown sugar and mixing it with boiling water. It enhances the colour and flavour of dishes like stews, gravies, roasts, and even cakes.
What does Jamaican browning sauce taste like?
Jamaican browning sauce has a deep, slightly bitter taste with subtle sweetness from the caramelized brown sugar. It adds a rich, smoky flavour that enhances both savory and sweet dishes without overpowering them. Keep in mind, this is not used as a primary seasoning but as a way to enhance the colour of meats, stews, and cakes.
Ingredients
- Brown Sugar: Dark brown sugar is all you need for this browning sauce.
- Boiling Water: Be careful when adding to the caramelized sugar as it may splatter.
How to Make Browning Sauce
Step One: Add Brown Sugar to a Pan
First I add brown sugar to a small non-stick saucepan and heat over medium-low heat. Then I continuously stir with a wooden spoon until the brown sugar begins to melt into a dark syrup-like consistency.
Step Two: Stir
I continue stirring, until the sugar becomes very dark brown and frothy, then remove it from the stove.
Step 3: Add Boiling Water
I carefully, add the boiling water to the saucepan and stir until combined. I set it aside, and allow the mixture to cool. Then, I pour it into an airtight container for either immediate use or to store it in the refrigerator for later.
Recipe Tips
- Use hot water. Always add hot or boiling water to the sugar. Cold water will cause the sugar to clump instead of dissolving smoothly.
- Keep the heat low. Maintain a medium-low to low heat to prevent the sugar from burning too quickly while it caramelizes.
- Adjust if smoking. If the sugar starts to smoke before turning dark in colour, lower the heat or temporarily remove the pan from the stove without letting it cool too much.
- Watch the colour. Don’t let the sugar turn too black, as it will result in a bitter flavour. Aim for a deep brown colour for the best taste.
- Handle with care. Be cautious when adding water, as the mixture will steam and sputter, so keep your hands and face clear of the pan.
Recipe Substitutions and Tips
This homemade browning sauce recipe is super straightforward but some people may alter it a bit. It all boils (haha) down to your personal taste. That’s the beauty of making this yourself!
- Add a little salt: Optional, but omitting it keeps the sauce versatile for both sweet and savoury dishes. If preferred, stir in 1 teaspoon of salt after cooling.
- Use stock instead of water: Swap water with veggie, beef, or chicken stock for added flavor. Ideal for gravies, meats, stews, and soups—not recommended for desserts.
- White sugar: Can be substituted for brown sugar if needed.
- Molasses option: For a richer flavour, add a touch of molasses to enhance the sweetness and depth.
How to Use Browning Sauce
A little bit of homemade browning sauce goes a long way! Use it in your favorite Jamaican recipes:
- Jamaican Rum Cake
- Jerk Marinade
- Brown Stew Salmon
- Jamaican Style Beef Pot Roast
- Brown Stew Fish
- Jamaican Oxtail
- Jamaican Brown Stew Chicken
Can I Make this Ahead of Time?
Absolutely! Make this ahead to save time when preparing your favorite meals and desserts.
Storage Instructions
Store homemade browning sauce in an airtight container in the fridge for up to 6 months.
Frequently Asked Questions (FAQs)
Dark molasses can be used as a substitute for browning sauce. It has a similar consistency and flavour profile.
No. Browning sauce is primarily intended to darken food. Brown sauce is a sweet and savoury condiment.
No. Worcestershire is a fermented condiment made of complex flavours. It includes vinegar, anchovies, and tamarind. Browning is a simple sauce with a totally different taste and purpose.
Interested in more Condiments, Marinades and Seasonings? Check These Out!
- Jerk Seasoning
- All Purpose Seasoning
- Homemade Seasoning Salt
- Jamaican Pickled Vegetables (Escovitch Sauce)
- Homemade Tzatziki
- Easy Instant Pot Apple Butter
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Homemade Browning Sauce
Equipment
- Non-Stick Saucepan
- Wooden Spoon
Ingredients
- 1 cup Brown Sugar
- 1/2 cup Boiling Water
Instructions
- Add brown sugar to a small non-stick saucepan and heat over medium-low heat. Continuously stir with a wooden spoon once the brown sugar begins to melt into a dark syrup-like consistency.
- Continue stirring, until the sugar becomes very dark brown and frothy, then remove from stove.
- Carefully, add the boiling water to the saucepan, and stir until combined. Set aside, and allow the mixture to cool. Then, pour into an airtight container and use immediately or store in refrigerator for future use.
mine separated into hard pieces – so not all of it melted -= did i go too far in the heating of the sugar?? I will drain the solid pieces but hoping this is ok to use???
Hi Laura! This is likely due to the over caramelization or cooking of sugar in the mixture? Perhaps even too high of a temperature when cooking? Could be many things. However, I would try a new batch just because it will have a burnt or very bitter taste if it was overcarmelized/burnt.
I tried this and it was a complete fail. The sugar was a nice melted brown colour when l heated it. Then l added the boiling hot water and everything went left. It crystallized and hardened. The trick maybe that you have to add the water a little at a time. Perhaps l’ll again at some point.
So sorry this happened to you! It can occur if the sugar is not properly dissolved or if there’s an abrupt change in temperature. To avoid and as you’ve mentioned, add the boiling water gradually while stirring constantly to ensure even distribution and prevent crystalline formation.
I followed the recipe and it came out perfectly, just the way Taneisha described it. You have to maintain that low to medium flame and stir it and it gradually gets to that dark brown color. You have to be patient and don’t try to rush it. Thanks Taneisha
Yes!! The ingredients are simple but it requires patience!! Definitely cannot rush the process! Thanks so much for the feedback!! 🙂
Your instructions are not clear. Tried twice and both times ended up with clumps. My water was boiling, I waited until the sugar was frothy, I was on low heat the entire time and waited patiently for it to all dissolve. Your video will not play because it says there’s been too many download errors.
Hi Celi! Oh no, I’m so sorry to hear that! Let’s troubleshoot to help you get that smooth result:
Start with Low Heat: Make sure the heat stays low from the beginning. If the mixture gets too hot too quickly, it can cause clumping.
Add Ingredients Gradually: When adding sugar to the water, try adding it slowly and stir constantly to keep it from forming clumps.
Patience is Key: Keep stirring gently as it heats. This helps the sugar dissolve evenly without sticking.
I’ll look into the video issue, but I appreciate you letting me know. If you give it another try, I hope these tips will help you get that perfect, smooth consistency. Thank you for your patience!
I gotta say, I thought I was being punked when I started making this sauce. Lol it took an HOUR of stirring before the brown sugar finally melted down. Could have been my pot or the low heat but I did End up with a smooth sauce to use in your oxtails recipe! Doing the crock pot version and I cant Wait for dinner, my house smells amazing while it’s cooking!
Hi Amber! Haha, I love your dedication! Sometimes the pot or heat level can definitely play a role, but I’m so glad you stuck with it and ended up with a smooth, rich browning sauce && the oxtail – omg, yum! I hope you all enjoyed!