Brooklyn1 > wrote in
:

> 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?

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.

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."

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