Ingredients
- 1 cup sugar (160g)
- 2 tbsp water
- ¼ cup water (60ml)
Instructions
- Combine sugar with 2 tbsp water in a stainless steel pot (using stainless steel makes it easier to monitor the color).
- Set the heat to medium-high and patiently wait for the mixture to start bubbling, typically around 5-7 minutes. Keep a close watch on it.
- Once the mixture begins to turn golden-orange or amber, indicating caramelization has begun, gently swirl the pot to evenly distribute the syrup. Avoid stirring to prevent sugar crystallization.
- When the syrup reaches a rich brown color, remove it from the heat and carefully add 1/4 cup of water (and optionally, lime juice or vinegar). Be cautious as it may splash violently.
- Stir the sauce until well combined, then simmer over medium-low heat for another one or two minutes to slightly thicken it.
- Allow the sauce to cool for a bit before transferring it to a jar for storage. As it cools completely, the caramel sauce will thicken further.
Notes
- You can use palm sugar, brown sugar, black sugar, or even rock sugar to make Nước Màu.
- You could substitute water with coconut water, pineapple juice, or even Coke, Sprite, and 7-UP.
- Here are some tips to avoid sugar crystallization:
- Don't stir the mixture while cooking; instead, gently swirl the pot to distribute the syrup evenly.
- Towards the end, add a splash of vinegar or lime juice.
- If your sugar does crystallize, just add some water to dissolve the sugar, and you can continue cooking it.
Tried this recipe?Let us know how it was!