caramel sauce

Directions

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   Caramel Sauce (Nuóc Màu - Vietnamese) Source: Los Angeles Times - February 6, 2002 The traditional method of making this sauce requires that

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   The point of doing this is to arrest the cooking process so that the sugar doesn't burn to a bitter black stage

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   I find it easier to place the pan bottom in a sink filled with water

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   This cools the caramel down so that when you add the remaining water, there's little drama left

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   The result of both approaches is the same bittersweet inky sauce that's a staple in every Vietnamese kitchen

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   1 cup granulated sugar 3/4 cup water, divided Fill the sink with enough water to come halfway up the side of a 1-quart, heavy-bottomed sauce

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   Place the sugar and 1/4 cup of the water into the saucepan and cook over medium-low heat

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   Stir until the sugar dissolves, about 2 to 3 minutes