koko's corner

It calls for a whopping two ingredients

sugar and water

Using a metal spoon, stir the sugar into the water, just until the sugar is dissolved.
Let the mixture cook undisturbed. Small bubbles will form at the edge of the pan.

A few minutes into cooking, bubbles will cover the entire surface.
Pay attention to the color of the caramel underneath the bubbles.
When the caramel is the color of black coffee or molasses, place the pan in
the sink to stop the cooking.

Add the remaining 1/4 cup of water.
Don't worry, the sugar will seize up but will dissolve later. 

 Cover and store the sauce indefinitely in your kitchen cupboard.

Try not to drink it right from the jar, it's that good. 

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Caramel Sauce Nước Màu

Asian, sauces/dips

3/4 cup water
1 cup sugar

1 Select a small, heavy saucepan with a long handle. Use one with a light
interior (such as stainless steel) to make monitoring the changing color of the
caramel easier. Fill the sink with enough water to come halfway up the sides of the
saucepan.
2 Put ¼ cup of the water and all the sugar in the saucepan and place over
medium-low heat. To ensure that the sugar melts evenly, stir with a metal spoon.
After about 2 minutes, when the sugar is relatively smooth and opaque, stop stirring and let the mixture
cook undisturbed. Small bubbles will form at the edge of the pan and gradually grow larger
and move toward the center.
A good 7 minutes into cooking, bubbles will cover the entire surface and
the mixture will be at a vigorous simmer. As the sugar melts, the mixture will go from opaque to
clear. If a little sugar crystallizes on the sides of the pan, don’t worry. After
about 15 minutes, the sugar will begin to caramelize and deepen in color.
You will see a progression from champagne yellow to light tea to dark tea.
When smoke starts rising, around the 20-minute mark, remove the pan from
the heat and slowly swirl it. Watch the sugar closely as it will turn darker by the second; a reddish
cast will set in (think the color of a big, bold red wine) as the bubbles become a lovely
burnt orange. Pay attention to the color of the caramel underneath the bubbles.
When the caramel is the color of black coffee or molasses, place the pan in
the sink to stop the cooking. The hot pan bottom will sizzle Add the remaining ½ cup water; don’t worry,
the sugar will seize up but later dissolve. After the dramatic bubble reaction ceases, return the pan
to the stove over medium heat.
3 Heat the caramel, stirring until it dissolves into the water.
Remove from the heat and let cool for 10 minutes before pouring into a
small heatproof glass jar.
Set aside to cool completely. The result will seem slightly viscous,
while the flavor will be bittersweet. Cover and store the sauce
indefinitely in your kitchen cupboard.

Nguyen, Andrea. Into the Vietnamese Kitchen: Treasured Foodways, Modern
Flavors

Yield: 1 cup

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 And that's that