Caramel Sauce

1. 1

   1. In a medium heavy bottomed saucepan over medium heat, combine the sugar, water, lemon juice and salt.

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   2. Stir (with a wooden spoon or silicone spatula) and cook until the sugar dissolves. Stop stirring and boil, undisturbed, until the color changes to a medium copper color. If you cook to dark brown, it ends up having a burnt sugar taste.

3. 3

   3. Remove the pan from the heat, immediately add cream. Adding the cream may cause the hot caramel to bubble vigorously, so step back.

4. 4

   4. When the bubbling subsides, add the butter, stir until the cream and butter are perfectly integrated into the caramel.

5. 5

   5. Clip on the candy thermometer and immediately return the pan to the heat. Boil the caramel until the temperature reaches 240F (116C). Stirring occasionally.

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   6. If making salted caramel, cool partially and add salt to taste.

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   7. Set the caramel aside to cool completely before serving.

No additional tips available.