Tonight I tried to make the Vietnamese Chicken with Ginger from the current issue of Fine Cooking. The recipe doesn't appear to be on-line. Something went terribly wrong with the caramel sauce that is part of this dish.
I melted the stick of Chinese brown sugar in a couple tablespoons of water as directed. I boiled it a bit until it darkened a little, and then I added 1/2 cup of water as the recipe directed. The caramel completely dissolved in the water, leaving me with brown sugar water. I boiled the water for a bit to see if the caramel would reappear. No such luck.
What did I do wrong? I've never made caramel before. Has anyone made this dish? Even if my caramel didn't fail, it didn't look like there would be enough for the three lbs of chicken the recipe called for.