1. Half-fill a large bowl with water and ice cubes and set it beside the stove. 2. Combine sugar and water in a heavy 3-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Once it starts boiling, cook without stirring until syrup turns amber, 5 to 10 minutes. Immediately set saucepan in ice water for about 30 seconds. 3. Add soy sauce, star anise and garlic to cooled caramel. 4. Return pan to medium-high heat and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 10 minutes. 5. Remove from heat and let cool completely. Discard garlic. Transfer to a jar (sterilized if keeping longer than 1 week) and let mellow overnight in the refrigerator before using. 6. Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 6 months. ---------------------------------------------------------------------------
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