fromthelarder
Homemade Lemon Caramel
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You need: unwaxed lemon, double cream, sugar, butter, salt
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Heat the cream with the lemon peel then rest for 30 minutes to infuse. Strain.
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Pour the sugar into a saucepan in an even layer and put on a gentle heat for the sugar to melt.
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Try not to stir.
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If the sugar is melting unevenly then give the pan a gentle shake.
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Watch carefully. The sugar should melt and turn a golden brown.
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Once all the sugar has melted or has reached this dark golden tan colour then you need to add the cream and butter.
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Pour in the lemon infused cream and butter.
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You can now stir.
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Once the caramel is smooth and thick then add the salt and remove from the heat.
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Rest for 20 minutes for it to become a perfect thick pouring consistency.
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Enjoy with pancakes, cakes, ice cream, popcorn, custard, pie, milkshakes, hot chocolate, porridge, shortbread, pavlova...
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For more delicious recipes visit fromthelarder.co.uk
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Georgina Hartley
I am cake obsessed, gluten- free and live in London with my 4 kids, 2 cats, 1 dog and husband.
To learn more about this Jumprope:
https://fromthelarder.co.uk/lemon-caramel/
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