Vietnamese Caramel Sauce (Nước Màu)

Method4 steps · about 12 min

1. 1

   Step 1: This recipe is tailored to cook one batch of my Thịt Kho Recipe, and results in a more watery sauce. If you want a thicker sauce, halve the amount of water. If you want to store a larger amount of this in the fridge also, halve the water and you can easily triple or quadruple this recipe.

2. 2

   Step 2: On medium heat, add sugar (4 tbsp) to your pan. Carefully watch over your pan and stir the sugar evenly to prevent your sugar from burning. The sugar will start to melt and continue cooking as it reaches a caramel color. This process can take up to 8-10 minutes depending on how high hot your stove is. The hotter it is, the faster you have to stir to keep it even.

   Uses 4 tbsp sugar

3. 3

   Step 3: When the caramel is very dark brown and just begins to smoke, stir constantly for another 20–40 seconds until it is slightly darker. Remove the pan from the heat immediately. Carefully add the warm water in small portions, keeping clear of the steam and splashes, then stir until the caramel dissolves. Use ½ cup water for the default sauce, OR ¼ cup for the thicker version.

   Uses ½ cup warm water default, OR ¼ cup thicker-sauce branch · Four tablespoons sugar melted and heated to dark caramel

4. 4

   Step 4: Add this sauce to your Thịt Kho or other recipe or let it fully cool, pour into a jar and store in the fridge.

   Uses Chosen warm-water amount stirred into dark caramel off the heat until smooth