heat how would I make a sauce sweet at first and spicy after a couple of seconds

[Blaze0013]

I want to make a sauce that starts out sweet and then turns super spicy

 

[The_NorthEast_ChileMan]

Sorry - Drawing a blank- no help here!

 

[Norman]

Use fructose for your sweetener. It has a higher up front sweetness that dissipates more rapidly than glucose or sucrose.
Find a chile that has a long burn rather than a short front of the mouth burn. This can be pretty subjective. Fatalis and nagas seem to be this way to me. Especially nagas.

 

[The Hot Pepper]

I want to make a sauce that starts out sweet and then turns super spicy

That's normally how the sweet sauces work anyway, to delay the heat you'd have to just make it really sweet and use real fruit (which is high in fructose, as mentioned above). For example, a thick strawberry reaper sauce is going to coat the tongue with a burst of sweet strawberry and then, blam!

 

[The Hot Pepper]

Here's another one... BOO-BERRY! Blueberry and ghost peppers lol. You can steal the cereal name if it's just for fun and not commercial.