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1
In a large, heavy-bottomed saucepan or skillet, spread the sugar in an even layer.
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2
Pour 1/2 cup (125 ml) of the water over it, along with a few drops of the lemon juice.
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3
Heat the sugar, without stirring, over medium heat until the mixture begins to bubble and the sugar starts to dissolve.
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4
Tilt the pan gently if the sugar is cooking unevenly, or use a heatproof utensil to ever so gently stir the syrup.
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5
Once the sugar begins to smoke and becomes a deep amber color, remove it from the heat and add the remaining 1/2 cup (125 ml) water.
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6
Let the steam subside, then whisk the caramel until smooth (wear an oven mitt, as the hot caramel can splatter).
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7
Stir in 2 tablespoons lemon juice and let the mixture cool to room temperature.
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8
Strain it if there are any bits of undissolved sugar.
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9
Once the caramel reaches room temperature, taste it and add the additional lemon juice if you wish.
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10
Serve at room temperature or warm.
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11
To make Whiskey (or Rum) Caramel Sauce, replace the lemon juice with 1 tablespoon of whiskey (or rum).
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12
Once the mixture reaches room temperature, taste and add more liquor if desired.
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13
This sauce can be stored in the refrigerator for up to 1 month.
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14
Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
