Nước Màu (Vietnamese Caramel)
Nước Màu is a Vietnamese Caramel that uses 2 ingredients and stores incredibly well. It deepens color and flavor in all braises and marinades!
Servings: 20
Calories: 65kcal
Ingredients
- 350 g / 0.77 lb brown sugar pieces (we get it from the Asian supermarket)
- 1/2 US cup water (or to preference)
Instructions
- Melt the sugar in a pot on low-medium heat for 15 minutes or until it becomes a caramel. Once it darkens to a deep brown, slowly pour the water in and stir quickly to combine.Pro Tip: As soon as the water touches the caramel, it will start splattering, which is extremely hot and dangerous. Be careful as you add the liquid!
- Store it in an air-tight jar for future use!
Notes
- Avoid stirring the sugar as it melts. Sugar tends to form crystals when it's in contact with a dry area like the side of a pot. To prevent this, leave the melting be until it has darkened to an amber. If you find the sugar is crystallized on the sides of the pot, put a lid on it to let the steam run down and dissolve them.
- Use a wet brush to dab around the pot just above the cooking caramel. The water in the brush will drip the sugar down so the Nước Màu doesn't stick to the sides of the pot.
- Put the pot into a cold water bath when you're done. This will stop the cooking process so that it doesn't continue to cook until it's burnt.
- We use brown sugar slabs because of its toffee flavor, but you can use any type you like. White, brown, raw or palm sugar will work well. Just keep in mind that the flavor will vary between each version as well as the cooking times.
- The amount of water you add is up to you. Some families like it on the thicker side, so use less water. Others prefer that it's closer to the consistency of water, which means you'll have to add more liquid.
Nutrition
Calories: 65kcal | Carbohydrates: 17g | Sodium: 1mg | Calcium: 1mg