Caramel Sauce

Caramel Sauce

Yield: 11�"2 qt (1.5 L)

Ingredients:
- 1 lb (500 g) Sugar
- 4 oz (125 g) Water
- 11�"2 tsp (7 mL) Lemon juice
- 12 fl oz (375 mL) heavy cream
- 8 fl oz (250 mL) Milk

Directions:
1. First, incorporate the sugar, water, and lemon juice in a weighty saucepan. Deliver to a boil, stirring to dissolve the sugar.
2. Next, although the sugar is dissolved, protect the pan and boil for 2 minutes.
3. Then, discover and cook to the caramel position (see web �?"975). In direction of the conclude of the cooking year, flip the heat unbelievably small to prevent burning the sugar or taking it far too darkish. It must be a golden colour.
4. Then, remove against warm and interesting 5 minutes.
5. Then, deliver the heavy cream to a boil. Insert a number of ounces (50�?"100 mL) of the heavy cream to the caramel.
6. Then, stir and start to insert the cream slowly but surely.
7. Then, return to the heat and stir till all the caramel is dissolved.
8. Then, enable amazing extensively.
9. Finally, stir the milk into the cooled caramel to skinny it.