- 2 cups granulated sugar
- 1 ½ cups water
- 1 tsp freshly squeezed lemon juice
- 1 cup whipping (35%) cream
- 1⁄4 cup unsalted butter, cubed
In a saucepan, combine sugar, water and lemon juice. Bring to a rolling boil over high heat. Boil until syrup is a deep reddish brown, about 20 minutes. Remove from heat and stir in cream and butter. Let cool completely, about 1 hour. The sauce will become quite solid once it has cooled, but 1 minute in the microwave on Medium (50%) will make it pourable again.
Make ahead: Refrigerate in an airtight container for up to 2 weeks.
The darker the colour, the richer the caramel flavour, so let it cook until it is a deep reddish brown. The addition of lemon juice at the beginning will stop crystals from forming.
Makes 2 cups