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Caramel Sauce

How to make Caramel Sauce:


1/2 cup sugar

1/4 teaspoon fresh lemon juice

1/2 cup heavy cream

2 tablespoons unsalted butter

1/2 teaspoon sea salt


In a small saucepan, combine the sugar and lemon juice with 2 tablespoons of water. Stir over medium heat until the sugar has dissolved, then raise the heat to medium-high and bring to a boil. Do not stir while the mixture is bubbling, but wash down the sides of the pan with a wet pastry brush to prevent crystallization. Cook the sugar until it reaches an even, deep brown color, about 12 minutes. Carefully whisk in the cream, butter, and salt, and simmer for 1 more minute. The caramel sauce can be prepared 2 to 3 days in advance and refrigerated. Reheat gently on the stovetop, or use a microwave.

makes 3/4 cup

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