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Ingredients
| granulated sugar: 1 cup |
| water: 3/4 cup |
| water: 1 cup (boiling) |
Caramel Sauce
Credit: Epicurious
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Editor's note: The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Pham and Vietnamese cuisine, click here. This recipe originally accompanied Mom's Catfish in Claypot. Somewhere along the way, the forefathers and foremothers of Vietnamese cuisine decided that a bottle of fish sauce and a jar of carame
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Prep Time
min -
Cook Time
min -
Servings
2 serving(s)
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Preparation
Combine the sugar and the 3/4 cup water in a small saucepan and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes. Stir continuously with a spoon or wire whisk. Have the 1 cup boiling water ready on a back burner. When the caramel sauce begins to bubble and turn very dark brown, move the pan to a cool burner. Stirring continuously, drizzle in only enough boiling water to slightly thin out the syrup 1 to 2 tablespoons. (This will ensure that the sauce doesn't become too thick later.) Let the sauce cool before transferring to a jar with a tight-fitting lid.