Coconut Caramel Sauce (Nước Màu Dừa)

Coconut Caramel Sauce

1/2 C sugar

1/2 C coconut water (room temperature)

1. Add sugar to heavy bottom saucepan over medium heat. The sugar will begin to melt and start caramelizing very quickly, do not step away. Once the edges start to turn golden (about 2 minutes), give the pan a swirl so the sugar does not burn. Allow the mixture to bubble until it turns a dark brown, about another minute. Remove pan from heat and carefully stream in coconut water. Be very careful because the mixture will splatter. Stir vigorously until well combined, allow to cool. Sauce will thicken as it cools. Store in a sealed glass container. Shelf stable for a month

This sauce is one of the most important sauces in Vietnamese cooking. It is used in very small quantities to add flavor to grilled meats, claypot braised dishes, and marinades. It has a lovely sweet, smoky flavor that brings color to food in simmering dishes. Certain recipes will call for this very condiment.