I previously included this caramel recipe with the flourless chocolate cake that I made for Vesper for her birthday, but this sauce is great as an ice cream topping or in any situation that calls for a rich, creamy, buttery flavored caramel.
For that reason, I’ve decided to add it as a stand-alone recipe in my blog.
1 1/2 cups sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
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Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves.
Increase heat. Boil without stirring until syrup is deep amber color. This can take around ten minutes.
Remove from heat. Add in cream. The mixture will bubble a lot.
Return to low heat; stir until any bits of caramel dissolve.
Whisk until smooth.
Can be made a day ahead. Cover and chill.