Caramel Sauce
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
41
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
In a small saucepan combine the sugar, lemon juice, corn syrup and water
2
Bring the pot to a medium high heat
3
While doing this be careful not to swish the pan around because it could cause the sugar to recrystallize
4
As the sugar/water mixture boils the water will eventually evaporate and the sugar will begin to turn brown or to "caramelize"
5
Pay close attention! Things can take a terrible turn for the worse here and there will be no recovery
6
As the sugar begins to turn a shade of golden, then light brown and then a slight shade of darker brown, remove it from the heat and add the heavy cream
7
As you do this, it will bubble up like crazy
8
Be sure to have a pot large enough to accommodate the bubbling up
9
Getting this on you could cause a very severe burn
10
Whisk the sugar/cream mixture until things settle down and add the butter 2 pats at a time, be sure the pats have completely incorporated before adding more butter
11
Let cool and put into jars
12
Keep for about 10 days Call yourself a Superstar!!!