Active Time
N/A
Total Time
20 MIN
Yield
Serves : Makes 2 cups

How to Make It

Step 1    

In a heavy-bottomed medium saucepan, combine the sugar, lemon juice and 1/4 cup of water and bring to a boil. Using a wet pastry brush, wash down any sugar crystals on the side of the pan. Boil undisturbed over moderately low heat until a deep amber caramel forms, about 20 minutes.

Step 2    

Stir in the shallots, chile, star anise, cinnamon and pepper. Remove the saucepan from the heat and carefully whisk in the fish sauce and 1/4 cup of water. Stir over moderate heat until the caramel is dissolved. Pour the sauce into a heatproof bowl and let cool completely. Remove the chile, star anise and cinnamon stick. Use immediately or refrigerate.

Make Ahead

The caramel can be refrigerated in a lightly sealed container for up to 2 weeks.

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