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Making Sauce sweeter

post #1 of 8
Thread Starter 
I have a sauce that is hot with a little sweet. I will List some of it so you can help me out.

2 cups sugar
1 1/2 teaspoons black pepper
1 teaspoon red pepper
1 teaspoon salt

later u add a 1/2 cup sugar. If I take this 1/2 cup sugar and use brown sugar instead or should I use brown sugar for the 2 cups to. How to get rid of some of the heat take the red pepper down 1/2 teaspoon or take the black pepper to 3/4 teaspoon or cut both of these peppers?
post #2 of 8
is this a cooked sauce or cold
post #3 of 8
I use brown sugar exclusivly, but not sure that really makes a differance other then color. I would start by cutting the red pepper in half, then if it is still to hot cut back on the black pepper..... Just noticed... is there some tomato base in this or just sugar, pepper(s), and salt? Also molasses is another great way to get flavor, and makes a nice change from just sugar as a sweetener.
post #4 of 8
Agreed... I also only use Brown... and yeah what is the base of this? it looks more like a Rub as is...
post #5 of 8
ditto molasses is great for a suce
for heat i use chili powder and cayenne also a bit of pure honey
post #6 of 8
... forgot to mention, another nice sweetener (although expensive) is maple syrup. It can add a really nice finish to chicken or ribs, just brush a little on as a finishing glaze. Or mix it into your sauce.
post #7 of 8
You think that's expensive. Try using maple sugar! eek.gif 15 bucks a pound in my neck of the woods.

Works great in rubs though!
post #8 of 8
Thread Starter 
It is a cooked sauce.

red pepper
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