Lemon Caramel
by Editorial Staff
The stringy caramel can be made even more delicious by adding lemon to it. Lemon caramel is used to create various sweets: cakes, cakes, trifles, cupcakes, served with pancakes, pancakes.
Cook: 40 min
Serving: 1-2
Ingredients
- Lemon – 1/2 Piece
- Sugar – 1 Glass
- Hot water – 50 Milliliters
- Salt – 1 Pinch
- Butter – 60 grams
Directions
- Prepare the indicated ingredients. Use high-quality butter, you cannot replace it with a spread or margarine!
- Pour sugar into a cauldron or ladle with a non-stick bottom. Scald the lemon with boiling water and rub the zest from half of the fruit into a bowl of sugar. Squeeze juice from the same half of the lemon and pour into a container.
- Pour water into a container and stir, place on the stove and bring to a boil. Reduce heat to moderate and stir caramel occasionally.
- When the caramel turns a beautiful brown color. Place the butter in a container and stir immediately. Caramel can sizzle and splatter, so be sure to quickly stir the entire contents of the container. Once the oil has intervened, turn off the heating.
- Pour the caramel into a jar or bowl, place in the cold to thicken. For about 30 minutes.
- After the specified time, the caramel will thicken and become stringy – you can serve it to the table.
Bon appetit!
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