Ingredients
1 1/2 cups granulated sugar
1/4 cup water
2 tsp lemon juice*
3/4 cup heavy cream, room temp
2 tablespoons unsalted butter
1 tablespoon flakey sea salt
Directions
In a medium saucepan, combine the sugar, water, and lemon juice.
Place pan over medium-high heat and allow the sugar mixture to start boiling. (No need to stir)
After 6-8 minutes, mixture will begin to turn a deep golden brown color. When this step occurs, remove from heat immediately.
With a whisk or wooden spoon ready, add in the heavy cream and stir. Mixture will bubble up but go back down quickly.
Then, add the butter and stir until melted and follow that with the sea salt.
Wait for the mixture to cool to room temp before transferring to a bowl and store in refrigerator for up to 3 weeks or freezer for up to 3 months. Mixture will continue to thicken to about the consistency of corn syrup.
* Lemon juice is citric acid that helps reduce crystallization during the sugar syrup making process! Highly recommend this ingredient if you are newer to making caramels.