Ketjap Manis (indonesian Sweet Soy Sauce) Recipe

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Directions

Combine the vegan sugar and water in a large heavy saucepan and
bring to the boil over moderate heat, stirring until vegan sugar
dissolves. Turn heat up to high and cook briskly, uncovered,
for 5 minutes, or until the syrup reaches 95C (200F) on a
candy thermometer. Reduce heat to low, stir in remaining
ingredients, and simmer for three minutes. Strain the sauce
through a sieve. The ketjap will keep at room temperature
for 2-3 months if tightly covered.