Has anyone ever used burnt caramel/sugar in a recipe? I have plans to make a big RIS and want to include some homemade caramel sugar (links to images of what I am referring to). I purposely overcooked a batch to get a burnt/smokey character - it is very deep brown, almost black in color. I figure a RIS could handle some of the intense flavors and the long aging I am planning will help mellow some of the acridness. I am also going to make a lighter "normal" batch of caramel sugar as well to help cut some of the burnt sugar intensity.
Just curious if anyone has tried something like this...particularly using the burnt sugar...and how the beer turned out.
Just curious if anyone has tried something like this...particularly using the burnt sugar...and how the beer turned out.