From the one star french chef Patrick Asfaux
Cooking time :
Total time :
there is what you need to make a caramel sauce:
- 300g caster sugar
- 1 lemon juice
- 10 table spoons of water
2) Add the lemon juice and place your pot on the heat.
3) When, the sugar has started to boil do not stir it at all. When, the sugar starts to take a slight brown colour, start giving a rotating motion to your pot to even the colour of your caramel.
4) When the sugar has reach the golden, brown colour of a caramel, carefully add a couple of table spoons of water and stir your caramel with your wooden spoon. Repeat this last step a second time and quickly transfer your caramel sauce into a different container (avoid plastic).
5) At this point, your caramel must be quite thin. Let it cool down and preserve it into a glass jar tightly closed in the fridge until needed.