Burnt sugar | Bakepedia - Baking Encyclopedia

burnt sugar

burnt sugar [burnt shoog-er] adjective noun

This term is used to describe a flavor as well as an actual item. When you melt sugar beyond the caramelization point, it can blacken and burn, in which case it would be the literal version of the phrase. Burnt sugar is also called black jack in the baking industry. When this term is referred to as a flavor, the reference is to a deep, caramelized flavor, not an actual burnt flavor. To confuse things further, simple caramelized sugar is sometimes referred to as burnt sugar. Technically, caramelized sugar will register between 338˚ and 380˚ F, while truly burnt sugar is defined as 410˚ F or higher. The temperature is so high that the sugar breaks down to pure carbon at this point.