4 1/2 pounds Granulated sugar
1 pint Water
2 fluid ounces Lemon juice
2 quarts Heavy cream, room temperature
5 ounces Unsalted butter, cut into pieces
Yield: 4 quarts
1. Combine the sugar and water in a large heavy saucepan. Stir to moisten the sugar completely. 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 boiling 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 sauce and cool completely at room temperature. The sauce may be stored for several weeks under refrigeration. Stir before using.
Yield: 4 quarts
1 pint Water
2 fluid ounces Lemon juice
2 quarts Heavy cream, room temperature
5 ounces Unsalted butter, cut into pieces
Yield: 4 quarts
1. Combine the sugar and water in a large heavy saucepan. Stir to moisten the sugar completely. 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 boiling 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 sauce and cool completely at room temperature. The sauce may be stored for several weeks under refrigeration. Stir before using.
Yield: 4 quarts
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