Vietnamese Caramel Sauce

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

8.88% Water

1.10% Salt

0.20% Fish Sauce Powder 1620



  1. 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.
  2. Set aside the other half of water.
  3. Bring mixture to boil then reduce to vigorous simmer. Whisk constantly until thickened, approximately 5 minutes.
  4. Remove from heat, add remaining water and whisk until combined. Transfer to another container and let cool.


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