A hot, spicy, sweet syrup caramelized to a toasted perfection!
Author:Tim
Ingredients
Scale
1–1/2 cups water
10 whole red Thai chili peppers
1 cup white granulated sugar
Instructions
Place the chili peppers in a small saucepot with 1-1/4 cups water over medium heat and bring it to a boil. Reduce the heat to a simmer for 5 minutes, swirling the pan occasionally, then turn off the heat, cover and steep for 2 hours
Strain out the chilies, return the infused water to the saucepan and add the sugar.
Begin over medium heat and stir until the sugar is dissolved – about 1 minute, then stop stirring! Lower the heat to medium low and just watch as it simmers.
It will begin with large bubbles that dissipate quickly, then progress to bubbles that last a little longer and you can see the steam as the water reduces. another 2-3 minutes
Continue watching without stirring until the bubbles are small and completely cover the surface
Turn off the heat and whisk in the last 1/4 cup of water to thin it a little. It will thicken as it cools.
When it’s cooled, bottle and refrigerate until ready to use.