There is just something about caramel that is pretty much perfect. I love it when it is used as a topping for freshly baked sweets, a frosting on cupcakes or in whoopie pies.
I also love the unexpected combination of caramel with a few savory components for a wonderful, rich sauce (funky but I love it!) I absolutely love fish sauce, which is used a lot in Thai or Vietnamese cooking. Warning: fish sauce may be an acquired taste because it is very pungent from all those tiny little anchovies. But I find it works wonderfully with chicken and I have started to use it in chicken burgers as well. The sweet and salty taste also works well with fish as well. Mmmm savory caramel sauce – who knew? Well now you do, so if you like fish sauce, try making your own savory caramel sauce!
Caramel sauce
Ingredients
- 1/3 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract (optional)
Servings: 1/3 cup sauce
Preparation
- Stir together granulated sugar and water in a small saucepan and bring to a boil over medium heat. Continue cooking, without stirring (though you may need to break up the sugar if the mixture is too wet and clumps), until mixture turns golden in color, about 6 to 7 minutes.
- Remove from heat and slowly add in cream and vanilla (if using), stirring until completely smooth. Set aside until cool to the touch, about 25 minutes.
When sugar turns golden, remove from heat.
Sauce will immediately turn dark.
Savory Vietnamese Caramel sauce
Ingredients
- 1/3 cup granulated sugar
- 2 tablespoons water
- 1/3 cup vinegar
- 1/3 cup fish sauce
- 1 tsp chopped garlic
Servings: ~1/2 cup sauce
Preparation
- Stir together granulated sugar and water in a small saucepan and bring to a boil over medium heat. Continue cooking, without stirring (though you may need to break up the sugar if the mixture is too wet and clumps), until mixture turns golden in color, about 6 to 7 minutes.
- Remove from heat and slowly add in vinegar and fish sauce. Smooth out any sugar/caramel clumps off of heat. Cook on low-medium heat for 10-15 minutes to thicken sauce.
- Add garlic in final few minutes of cooking and remove from heat.
- Sauce may be stored for one week in the refrigerator.
- Use 1 tablespoon per chicken thigh to marinate chicken. Bake at 400 F for 25 minutes and baste with additional teaspoon of sauce per thigh.
Finally, congrats to the Shopbop winner…
…Rositas! I will contact you soon with your prize! Don’t fret friends because I am working on other giveaways for you coming soon!
For some reason I am terrified to attempt making caramel sauce – I’m always scared that I’m going to burn myself or something. Ridiculous, I know.
Congratulations to the winner!! 🙂
The trick is to take it off the heat immediately when it turns golden/yellow. The gold color IMMEDIATELY turns amber so it has to leave the heat! I know you can do it (I did scald a batch or two but am fine with it now!)
Every time I try to make caramel sauce I scald the pan! And when I try to heat condensed milk it blows up!
Wow, I’ve never heard of savory caramel sauce – this sounds really good!
Oh yum, my mouth is WATERING.
I might have to give this a try! Looks so delicious! XX
Looks delicious! congrats to Rositas! xo Hope you have a wonderful Wednesday dear. /Madison
Oooh, this looks good!
Congrats to Rositas!
Yum, this sauce sounds amazing!
You got me interested because I am a big fan of all things caramel. The hubs would love this chicken recipe as he’s the cook in the family.
I’ve never actually made caramel sauce before but you’ve intrigued me with your savoury version esp. since I don’t mind fish sauce.
Rowena @ rolala loves
The chicken looks so good!
this looks DELICIOUS!! yum!
xo
MOSAMUSE
http://www.MOSAMUSE.com
oh wow. this sauce looks like it would be incredible. i didn’t think of adding caramel sauce to a savory dish, but wowzers! it looks really good.
[…] of caramel with a few savory components for a wonderful, rich sauce (funky but I love it!) I […] Tweet Decor and DIY The holiday season and wintry weather in most parts of the world instantly put me in […]
So glad you posted this! I learned to make caramel sauce back when I was taking a cake decorating class in the fall and had meant to make some up as gifts. I must do that soon! Lots of lovely links here, hope you are enjoying the holiday season!
xo Mary Jo
[…] my dears, is one of those beloved dishes. I was inspired by my savory caramel sauce to put a little sweet, salty bite into dinner. As I mentioned before, that sauce is really tasty, […]