Ingredients
1-1/2 cups sugar
1/4 cup water
1 teaspoon fresh lemon juice
6 tablespoons unsalted butter, cut into pieces
1 cup heavy cream
1/4 to 1/2 cup whole milk
Preparation
Combine the sugar, water, and lemon juice in a medium, heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 3 to 4 minutes, watching closely so it doesn’t burn. Remove the pan from the heat. Add the butter and swirl the pan to melt it, about 1 minute. Return to the heat and bring to a boil. Add the cream, whisk to combine, and remove from the heat. Add 1/4 cup of the milk, then add up to 1/4 cup more until the desired consistency is reached. Cool until just warm before serving. (The sauce will thicken as it cools.) Yield: 2 cups
