How NOT to Dehydrate Campari

I figure, why not try the method that looks easiest first, even if it seems doomed to fail? 

That's what I decided to do as an experiment in dehydrating liqueurs down to sugar: to see what happens when you cook Campari the fastest way possible to get all the liquid out. 

I put two ounces of Campari in a silicone cupcake cup and tossed it in the microwave. After 30 seconds it boiled over. First it came to a rapid boil, then turned to a real frothy boil. 

After the liquid evaporated more, the boil turned more gentle; around three and a half minutes in. But soon enough, at four minutes, came the smell of caramelizing/burning sugar. 

At five minutes most of the liquid was gone, and then the sugar started blackening. The Campari turned black, puffed up, and started smoking. I had to open all the windows in my apartment to keep the fire alarm from going off. 

A black crust formed where the red sugar was. After removing it from the microwave, it cooled quickly then I tried it. Surprisingly, it tastes just like a burnt marshmallow; just a little more molasses-y. There was no Campari taste to it at all. 

In conclusion: That Didn't Work. 

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