Brooklyn1 > wrote in
:

> Alan Holbrook wrote:
>>Brooklyn1 wrote:
>>
>>> A product bakers use to blacken (pumpernickel) is burnt sugar syrup.
>>
>>That might do the trick if it doesn't add too much sweetness, which
>>"burnt sugar syrup" implies it might. Got any personal experience to
>>share in that regard?
>
> Burnt sugar syrup adds very little flavor if any, simply because it's
> used in very small quantity... its blackening effect is very potent.
> Didn't you click on the links I supplied? I use it mainly for baking
> Russian black bread.

Ya know, Zero, I _did_ follow the links. But I must have missed the
printing on the labels in the photos that said "Oh, BTW, this stuff doesn't
add any sweetness."