Serves 1
120 min
Spicy Tamarind Caramel
Recipe GLPR8031e984c471ef
A complex and tangy caramel sauce made from fresh tamarind paste, sweetened with sugar and seasoned with a touch of cayenne pepper and salt. The sweet-sour-spicy balance creates a versatile condiment perfect for glazing meats, drizzling over desserts, or adding depth to savory dishes. This thick, glossy sauce requires patience and careful temperature control to achieve the ideal consistency.
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Ingredients
1 pound Fresh sweet tamarind
1 cup Granulated sugar
½ teaspoon Cayenne pepper
½ teaspoon Kosher salt
Directions
Remove the hard shells from the fresh tamarind pods and discard them. Collect the soft pulp, seeds, and fibers. Measure out 1 pound of the extracted tamarind pulp.
Place the tamarind pulp in a saucepan and add just enough water to barely cover it. Heat over medium-low heat and gently simmer for 15 minutes, stirring occasionally to help break down the fibers and soften the mixture.
Push the softened tamarind through a fine-mesh strainer into a clean bowl, pressing firmly to extract as much liquid and pulp as possible. Discard the seeds and tough fiber residue. You should have a smooth, concentrated tamarind liquid.
Pour the strained tamarind liquid back into a clean saucepan. Add the granulated sugar and stir over medium heat until the sugar completely dissolves, about 3-5 minutes.
Once the sugar is dissolved, increase the heat to medium-high and bring the mixture to a steady boil. Stop stirring and let it bubble gently, watching carefully as it reduces. This process should take 60-90 minutes depending on how much water was in your tamarind.
As the mixture reduces, it will darken and thicken. Test the consistency after 60 minutes by dropping a small amount onto a cold plate—it should form a semi-firm ribbon that moves slowly when tilted. It will thicken further as it cools.
Once the caramel has reached the desired glossy, syrupy consistency, remove from heat and immediately stir in the cayenne pepper and kosher salt. Mix well to distribute evenly.
Pour the finished caramel into a clean jar or container while still warm. Allow it to cool completely to room temperature—it will continue to thicken as it cools. Store in an airtight container in the refrigerator for up to 3 weeks.
