On Mon, 12 May 2014 02:30:41 -0500, Alan Holbrook >
wrote:

>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."

All you needed to do is peruse the recipes and notice how little is
used, burnt sugar syrup is a colorant, not a flavoring agent,
certainly adds no sweetness, if anything it adds a very slight bitter
flavor, which for dark chocolate is a plus. I've been using this
bottle for many years and it's still more than half full:
http://i60.tinypic.com/2n0m0bo.jpg