So many Vietnamese recipes call for it, so........
I tried my hand at making Vietnamese Caramel sauce last evening.
I compared notes in several cookbooks, and then followed Andrea Nguyen's recipe here:
I kept a close eye on it, did it slowly, and kept it well stirred.
What happened was not expected....
As it cooked and started to bubble, I kept stirring it regularly in order to keep it from burning. After a while the solution just clouded up, and in the space of a a minute crystallized into a white, very hard, sticky sugar again, densely adherent to the bottom and side of the pan.
No caramelization at all. I added a bit of water, and some of the sugar dissolved again, but not much.
Needless to say, I had a helluva time cleaning the pan.
I dont have any experience in candy making...so I am at a loss as to what happened.
It looks as though I just heated the solution up enough to evaporate the water off, and the sugar recrystalized, and it was not hot enough to induce caramel formation.
Any other thoughts or suggestions? I really want to master this so that I can use it for other Vietnamese recipes.