Want to recreate this mouthwatering Vietnamese Caramel Sauce? Check out Chef Ryan Shepherd’s recipe below.
29.30% Light Brown Sugar
25.76% Apricot Jelly
17.49% Evaporated Skim Milk
17.27% Unsalted Butter
0.20% Fish Sauce Powder 1620
- Mix half of the water with the Fish Sauce Powder and add salt, butter, sugar, and apricot jelly in a pot. Stir over medium-low heat until butter melts.
- Set aside the other half of water.
- Bring mixture to boil then reduce to vigorous simmer. Whisk constantly until thickened, approximately 5 minutes.
- Remove from heat, add remaining water and whisk until combined. Transfer to another container and let cool.
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