Homemade ketjap manis: use brown sugar, or caramelize the sugar?
I've seen 2 different classes of recipes for ketjap manis. One caramelizes the sugar, the other mixes brown sugar with soy sauce and other ingredients.
I made the one using caramelized sugar. It's a bit of a pain in the neck, because dissolving the caramelized sugar with the soy sauce takes a lot of stirring.
Anyone have any opinions on which is better? Does it really matter, since presumably the sugar, in whatever form, is a tiny part of a finished dish?