Lemon-Scented Caramel Sauce

1. 1

   Pour the sugar into the center of a deep saucepan.

2. 2

   Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls.

3. 3

   Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it.

4. 4

   Over high heat, bring to a full boil and cook without stirring until medium caramel in color, swirling the pan occasionally to even out the color, about 5 to 10 minutes.

5. 5

   Meanwhile, in another saucepan bring the cream and lemon peel to a boil and set aside to infuse the flavor.

6. 6

   When the caramel is the desired color immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter).

7. 7

   Pass through a fine strainer and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.