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Recipes, Sauce

How To Make Vietnamese Caramel Sauce?

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Vietnamese caramel sauce is a sauce used in many cakes and desserts, from flan to Crème Brulee. This caramel sauce is simple but also difficult if you do not use the right ingredients and techniques to make it. Let’s follow the caramel sauce Vietnamese recipe in this article.

vietnamese caramel sauce
Vietnamese caramel sauce recipe

What is Vietnamese caramel sauce?

Caramel, also known as sugar water, is a brown liquid obtained by heating sugars. Caramel juice is used to flavor cakes (flan, custard), candy, and cream brulee, or used in the preparation of some Asian dishes such as braised meat, and braised fish…

Caramel is created from melting sugar to remove water molecules from sugar through evaporation during the heating process, after foaming the sugar will gradually form brown water. Caramelization occurs with the slow heating of sugars at about 170 °C (340 °F). As the sugar melts, the molecules are broken down and reconstituted into compounds with a characteristic color and flavor.

Just heat the sugar in a small pot under medium heat, while constantly stirring, until the sugar melts and turns the color of cockroach wings, turn off the heat and add 2-3 drops of lemon juice.

How To Make Vietnamese Caramel Sauce?

Recipe by Anne Tran


Prep time


Cooking time





Below is the simple but tasty Vietnamese caramel sauce recipe. Let’s begin:


  • 2 cups white granulated sugar

  • Half a cup of water and
    1/4 teaspoon lemon juice or tartar powder.

  • Stirring tool.

  • Thick bottom pot or pan.


  • Step 1: Prepare the ingredients
    If you only need a small amount of caramel, you can halve the amount of the ingredients listed above: 1 cup sugar, 1/4 cup water, and 1/8 teaspoon lemon juice or tartar powder.
    Depending on how thick or liquid the caramel is, you can adjust the ratio of water and sugar. If you want a liquid caramel sauce, you should add more water.
    vietnamese caramel sauce
  • Step 2: Put sugar and water in a pot (pan)
    You should use a pot or saucepan made of metal, with a high wall and a thick base, and then put the sugar and water inside the pot one by one.
    Note: Do not use thin-bottomed saucepans (pots) because they can easily burn sugar and damage caramel. It is recommended to use a bright metal saucepan (pot) to help you see the color of the road when braking.
    vietnamese caramel sauce
  • Step 3: Place the pot on the stove over medium-high heat
    Place the pot containing the sugar and water on the gas stove or whatever stove you have, over medium heat. At the same time, stir the mixture continuously with a wooden spoon so that the sugar begins to dissolve, becoming transparent.
    Note: It is recommended to let the sugar dissolve with the water (at 160°C) before turning the sugar into caramel.
    vietnamese caramel sauce
  • Step 4: Add lemon juice or tartar powder to the sugar-water mixture
    You should dissolve the tartar powder with a little water (if using), or add lemon juice to the sugar-water mixture, to help prevent the sugar from recrystallizing.
    vietnamese caramel sauce
  • Step 5: Boil the sugar-water mixture
    You should see the mixture begin to boil, indicating that the sugar has completely dissolved and is about to turn caramel color.
    vietnamese caramel sauce
  • Step 6: Turn the stove down to medium heat and cook for another 8 to 10 minutes
    Next, you need to adjust the temperature of the stove to medium, or low, so that the sugar water is bubbling instead of boiling too much.
    Note: Depending on the amount of sugar and water, even the type of stove you are using, the cooking time will be different, don’t be too impatient! Always observe the transition color of the line.
    vietnamese caramel sauce
  • Step 7: Do not stir the mixture
    Near the stage when the sugar turns into caramel, you should avoid stirring the mixture, as this will make it easier for air to penetrate into the mixture as well as change the temperature of the sugar water. What’s more, stirring will cause the hot caramel to stick to the spoon, making it difficult to rinse off.
  • Step 8: Always observe the color
    The best way to gauge the caramelization process is to look closely at the color. Whether or not winning sugar to caramel is successful, depends a lot on observing the color of the transition of the sugar for you to decide whether to stop or not. The mixture will turn from white to light yellow, then to dark brown in a very short time, so keep an eye on it. If the caramel is burnt it will be inedible and must be thrown away.
    Don’t worry if you only see a few uneven dark brown patches. All you need to do is gently lift the handle of the pot and rotate the mixture to evenly color. Be careful not to touch or taste the caramel while it is boiling. The temperature of the caramel at this point can reach 170ºC and will cause burns.
    vietnamese caramel sauce
  • Step 9: Stop winning lane
    Observe closely until the entire mixture is thick and brown. When the sugar has completely browned and has a medium consistency, remove it from the heat and place the bottom of the pot in a bowl of cold water for 10 seconds. Because if left for too long on the stove, the mixture will turn black and have a bitter taste.
  • Step 10: Add caramel sugar to dessert to enjoy
    If you want to stop the process and make sure the sugar doesn’t continue to boil as hot as the pot is, place the bottom of the pot in cold water for 10 seconds. However, if you remove the pot from the heat too soon, you can simply let the pot sit for a minute and the mixture will continue to boil.
    Add caramel sugar to desserts immediately. Use caramel in your flan, make caramel or icing sugar or simply drizzle over ice cream!
    Caramel will solidify very quickly when cooled. If you don’t use it right away, the caramel will harden and be difficult to pour or spread.
    If the caramel is frozen, simply put the pot of caramel on the stove to cook over low heat and wait until the caramel is melted. Just rotate the pot, do not stir.vietnamese caramel sauce

Recipe Video

How to use Vietnamese caramel sauce?

Traditional flan

Flan cake will not be full of delicious taste without the sweet and bitter taste of caramel, soft and fatty flan mixed with the typical flavor of caramel, creating a snack to eat forever.

Orange flavored flan

If you are familiar with the traditional flan dish, try the delicious orange-flavored flan immediately, bringing a familiar yet strange taste, with a strong caramel flavor, try it right away.

Fruit caramel tea

On hot sunny days like this, there is nothing better than a bowl of refreshing fruit caramel tea, a combination of fresh fruit and creamy caramel flan, the tea is both delicious and exotic, and very suitable as a dessert. mouth to the whole family.

Passion fruit flan

Fragrant, soft, and smooth flan cake combined with sweet and sour passion fruit flavor, the two blend together, creating a dish that is both sweet and sour, guaranteed to be eaten forever, this cake deserves it. Listed as family snacks.

Above are the shares of Tasty Touch about the secret to making delicious Vietnamese caramel sauce. Good luck to you!

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