Recipe courtesy of Gale Gand

Lemon-Scented Caramel Sauce

Name: Lemon-Scented Caramel Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: about 1 1/2 cups
Cuisine: american
Ingredients: 1 1/4 cups sugar; 1/3 cup water; 2/3 cup heavy cream; Peel from 1/2 lemon, cut into 1-inch strips

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This would be great over apple fritters with vanilla ice cream. Cook the caramel darker for a less sweet, slightly bitter flavor.

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: about 1 1/2 cups

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Ingredients

1 1/4 cups sugar

1/3 cup water

2/3 cup heavy cream

Peel from 1/2 lemon, cut into 1-inch strips

Directions

Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. 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.
Meanwhile, in another saucepan bring the cream and lemon peel to a boil and set aside to infuse the flavor.
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). Pass through a fine strainer and serve warm.