1 cup granulated sugar
1/3 cup water
1/2 tsp. lemon juice
2/3 cup heavy cream
Combine in a saucepan over medium-low heat, the sugar, water and lemon juice. Stir with wooden spoon, about three minutes, until the sugar dissolves.
Increase the heat to medium high and cook, stirring occassionally, until the mixture reaches and amber color, about 3-4 minutes.
For medium brown caramel, remove mixture when it's still light golden because it continues to cook and darken off the heat., Remove the pan from heat and gradually pour in the heavy cream, stirring with a wire whisk.
When all is well mixed, return saucepan to medium low heat and stir for 2-3 minutes and the mixure is velvety.
Pairs Well With
You can use this recipe for apple crisp topping or ice cream sundaes!