Caramel

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Yield: about 1/2 cup

Ingredients:
225 g sugar
1/2 t lemon juice

Procedure:

• Combine the sugar and lemon juice in a saucepan until it resembles wet sand.
• Heat the sugar on a medium heat.
• At this point, do not stir.
• Keep an eye on the sides and the middle.
• Once the sides are starting to melt and the center begins to smoke, you can now stir the sugar with a metal spoon.
• Continue heating and stir occasionally until desired color.
• Quickly place the bottom of the pan on a bowl of ice water to stop the caramel from cooking.
• Use immediately.

**Recipe based on Peter Kump's Baking School in Manhattan

Bon appétit,

Charlotte