Burnt Sugar is an important flavor and color ingredient used in Trinidad and Tobago in many of that twin-islands' cuisine. Don't be afraid to practice making the burnt sugar a few times before attempting to do so at the onset of making Trini Pelau or Brown Chicken Stew.
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
- 2 Tbsp vegetable or canola oil
- 3 Tbsp cane sugar (substitute with brown sugar)
- Add oil to large pot or pan, which ever you are using to cook the entire dish.
- Place pot with oil on medium high heat. Heat until the oil is hot but not smoking.
- Sprinkle in sugar in an even layer. Let sugar melt until it begins to froth and bubble. As soon as the edges of the froth/bubbles begin to get a slight shade darker, immediately add your meat, poultry or whatever is instructed in your recipe.
- Continue with the recipe as instructed.