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5 from 1 vote

Fish Sauce Caramels with Kaffir Lime and Lemongrass

The salt and umami of the fish sauce creates an elevated version of salted caramel that blew my mind - big time. I had to turn that flavor into these caramels.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 50 caramels
Calories: 71kcal
Author: Stefani


  • 240 grams coconut milk
  • 240 grams heavy whipping cream
  • 6 kaffir lime leaves
  • 340 grams sugar
  • 285 grams light corn syrup
  • 10 grams fish sauce I love the flavor so much that I wish I’d added more. If I made these again, I might double the amount.
  • 20 grams unsalted butter
  • tempered dark chocolate to taste
  • dried lemongrass to taste


  • In a saucepan on medium heat, heat coconut milk, heavy whipping cream, and kaffir lime leaves until the liquid just begins to boil.
  • Remove from heat, cover, and let rest for twenty minutes.
  • Remove the kaffir lime leaves and discard.
  • Mix in the sugar and corn syrup and return to medium heat, stirring periodically.
  • When the temperature on a candy thermometer reads 218 F, add the fish sauce.
  • Continue heating and stirring periodically until it reaches 239 F.
  • Remove from heat and stir in butter until it is completely melted.
  • Pour into brownie pans lined with parchment paper or silicone pans.
  • Wait for caramels to cool (about thirty minutes) and then carefully cut into squares using a sharp knife (or if you have $250 to spare, you could use a caramel cutter).
  • Melt chocolate, being sure to keep it in temper (see my tutorial on how to temper chocolate).
  • Dip half of each square into melted chocolate and place on parchment paper or a Silpat to cool.
  • Sprinkle dried lemongrass over chocolate while the chocolate is still warm.


Calories: 71kcal | Carbohydrates: 11g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 21mg | Potassium: 14mg | Sugar: 11g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg