Lemon caramel
Description
Caramel is very easy to overcook—carefully monitor the color of the melted sugar mixture to prevent burning. Remember that it will continue cooking for another minute without heat, so turn off the stove slightly earlier and stir in the butter into the sugar syrup.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use high-quality butter; it cannot be replaced with spread or margarine!
- 2
Step 2
Pour the sugar into a cauldron or saucepan with a non-stick bottom. Scald the lemon with boiling water and grate the zest from half of the fruit into the container with the sugar. Squeeze the juice from the same lemon half and pour it into the container.
- 3
Step 3
Pour water into a container and mix, place on the stove and bring to a boil. Reduce heat to moderate and occasionally stir the caramel.
- 4
Step 4
When the caramel reaches a nice brown color, add the butter to the container and mix immediately. The caramel may sizzle and splatter, so be sure to stir quickly. Once the butter is incorporated, turn off the heat.
- 5
Step 5
Pour the caramel into a jar or bowl, and place it in the refrigerator to thicken for about 30 minutes.
- 6
Step 6
After the specified time, the caramel will thicken and become chewy — it can then be served.