Ingredients:
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Directions:
Place the water in a heavy-bottomed 2-quart saucepan; pour the sugar in the center of the pan, taking care not to let the sugar crystals adhere to the sides of the pan. Cover and bring the mixture to a boil over high heat; once boiling, uncover and continue to boil until the sugar syrup is thick and straw-colored (it should register 300 degrees on a candy thermometer), about 7 minutes. Reduce the heat to medium and continue to cook until the syrup is deep amber (it should register 350 degrees on a candy thermometer), about 1 to 2 minutes.
Meanwhile, bring the cream and salt to a simmer in a small saucepan over high heat (if the cream boils before the sugar syrup reaches a deep amber color, remove the cream from the heat and cover to keep warm).
Remove the pan with the sugar syrup from the heat; very carefully pour about one quarter of hot cream into it (the mixture will bubble vigorously), and let the bubbling subside. Add the remaining cream, vanilla, and lemon juice; whisk until the sauce is smooth. (The sauce can be cooled and refrigerated in an airtight container for up to 2 weeks.) |
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