Caramel Sauce

Caramel Sauce 

Caramel sauce is a mixture of caramelized sugar and heavy cream. A liqueur or citrus juice may be used for added flavor.

Ingredients:
Granulated sugar                             4 lb. 8 oz
Water                                             1 pt
Lemon                                            2 oz
Heavy cream, room temperature      2 qt.
Unsalted butter, cut into pieces



Directions:

1. Combine the sugar and water in a large heavy saucepan. Stir to moisten the sugar completely. Place the saucepan. Place the saucepan on the stove top over high heat and bring to a boil. Brush down the sides of the pan with water to remove any sugar granules.
2. When the sugar comes to a boil, add the lemon juice. Do not stir the sugar as this may cause lumping. Continue boil until the sugar caramelizes, turning a dark golden brown and producing a rich aroma.
3. Remove the saucepan from the heat. Gradually add the cream. Be extremely careful, as the hot caramel may splatter. Whisk in the cream to blend. 
4. add the pieces of butter. Stir until the butter melts completely. If necessary, return the sauce to the stove to reheat enough to melt the butter.
5. Strain the sauces and cool completely at room temperature. The sauce may be stored for several weeks under refrigeration. Stir before using.