Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Red Chili Caramel Recipe

Red Chili Caramel Recipe: Sweet & Spicy Sauce

 

Ingredients

Scale

Core Ingredients

  • 1 cup white sugar: The base for the caramel’s sweetness and texture.
  • 1/2 cup water: Helps dissolve the sugar for an even caramelization.
  • 2 tablespoons soy sauce: Adds a hint of umami to balance the sweetness.
  • 1 tablespoon fish sauce: For a salty depth (can be omitted or substituted with more soy sauce for a vegan option).
  • 1/4 cup chili paste or 1 tablespoon chili powder: Provides the heat; the type of chili paste you choose will dictate the spice level.

Optional Flavor Enhancers

  • Star anise or coriander seeds: Add a warm, aromatic depth to the caramel.
  • Ginger or garlic: Freshly sliced ginger or crushed garlic for a more complex flavor profile.
  • Vinegar (rice or apple cider): Helps cut through the sweetness and adds tanginess.
  • Vanilla extract: For a touch of mellow, sweet fragrance.

Instructions

1. Prepare Ingredients & Workspace

Before you begin, set up your workspace by measuring all your ingredients. Since caramel cooks quickly, having everything prepped is crucial to avoid any mishaps. Slice your red chili (if using fresh) or prepare your chili paste.

2. Create the Caramel Base

  • In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves.
  • Allow the sugar mixture to simmer without stirring further. The sugar will gradually caramelize and transform into a golden brown color. This can take around 5-10 minutes. A light straw color indicates the right caramelization stage.

Tip: If using a candy thermometer, aim for a temperature of about 340°F (170°C).

3. Incorporate Chili and Flavorings

  • Once your sugar has caramelized to a golden hue, reduce the heat and carefully add the chili paste or powder, soy sauce, and fish sauce.
  • If using any optional flavorings (e.g., star anise, ginger, garlic), add them at this stage to allow their flavors to infuse the caramel.
  • Stir until the mixture is well-combined. Let it simmer for a few minutes to thicken and fully infuse the flavors.

4. Finishing and Storing

  • Once your red chili caramel sauce has reached the desired consistency, remove it from heat. Remember that the sauce will thicken further as it cools.
  • Allow the caramel to cool before transferring it into an airtight container. Store at room temperature for up to a week or refrigerate for longer shelf life.
  • Author: Remy