Caramel Sauce:
1 1/2 cups granulated sugar
1 3/4 teaspoons lemon juice
1 pint heavy cream
4 tablespoons unsalted butter
Before I get into making the sauce, let me note that this isn't the easiest way for most home cooks to go about making caramel sauce. Melting almost pure sugar in a pan is pesky and it can burn quite easily. If you're not feeling up to attempting this part of the recipe, feel free to buy your favorite caramel sauce and warm it gently to glaze the cheesecake.
In a medium sauce pan over medium high heat (I'm using non-stick for this), combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout.
Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black
Recipe adapted from : cocinandoconalena
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