Nước Màu Recipe (Vietnamese Caramel Sauce)

Making delicious and authentic Vietnamese dishes won't be a challenge anymore once you've mastered this Vietnamese caramel sauce recipe. Let's give it a go!

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Course: Sauce

Cuisine: Vietnamese

Keyword: Nước Màu, Vietnamese Caramel Sauce

Level of Difficulty: Easy

Dietary Preference: Dairy-Free, Gluten-free, Vegan, Vegetarian

Prep Time: 1

Cook Time: 9

Total Time: 10

Servings: servings

Calories: 196kcal

Equipment

Pan
Wooden Spoon

Ingredients

▢ 1.1 pounds of white sugar
▢ 0.83 cups of coconut water

US Customary - Metric

Instructions

Use a knife or scissors to pierce the "eye" on top of the coconut and drain out its water.
Add sugar to a heated pan over medium heat. When the sugar begins to melt, use a wooden spoon to spread the sugar to avoid clumping.
Once the sugar has melted, gently shake the pan in a circular motion. From this point onward, do not stir the sugar with the spoon, as doing so will cause it to solidify.
When the sugar darkens, lower the heat. As it simmers and bubbles, swirl the pan gently. Remove from heat and continue swirling until the sugar cools slightly.
Slowly pour the coconut water around the edges of the pan, avoiding the center. Return the pan to low heat and continue adding the remaining coconut water gradually.
Cook for about 1 minute. Gently stir the mixture.
Remove from heat, and allow the sauce to cool completely. Transfer it to a glass jar.

Video

Notes

The total time is enough for you to make about 10 servings of nước màu.
A good batch of Vietnamese caramel sauce should be shiny, slightly viscous, and have a beautiful brown-red color.
Follow the instructions carefully and pay close attention to the heat, especially when the sugar starts to boil and change color.
Your nước màu should last for about 3 to 6 months when stored in a glass jar at a cool temperature.

Nutrition