Caramel Lemon Syrup Recipes

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CARAMEL LEMON SYRUP



Caramel Lemon Syrup image

This is a sweet, lightly tangy, caramel syrup. Easy to make. Uses: French toast, pancakes, ice cream topping, drizzle over drinks that are topped with whipped cream. Dip martini rim into it for added goodness, garnish a plate filled with apples and goat cheese with it, or drizzle over grilled fruits or meat toward the end of cooking. Stored in a jar for future use. Use your imagination.

Provided by Rita1652

Categories     Sauces

Time 20m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 3

4 tablespoons sweet butter
2 cups light brown sugar
1 cup lemonade (Fresh if possible can use any citrus you favor)

Steps:

  • Heat brown sugar and butter in heavy bottom, medium sized pan over medium heat until it begins to melt. Continue to cook, stirring constantly.
  • Carefully stir in lemonade stirring to blend and dissolve lumps,(When the lemonade is poured upon the caramel, considerable commotion will take place and care must be taken to keep the hand out of the steam).
  • Jar and use as needed.

Nutrition Facts : Calories 274.7, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 23.2, Carbohydrate 57.8, Sugar 57, Protein 0.1

LEMON-CARAMEL SAUCE



Lemon-Caramel Sauce image

Try drizzling this tart sauce over Lemon Crepes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/4 cups

Number Of Ingredients 4

1 cup sugar
3 tablespoon fresh lemon juice
1 tablespoon limoncello, (Italian lemon-flavored liqueur; optional)
2 tablespoon unsalted butter, cut into small pieces

Steps:

  • Heat sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until sugar has dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until dark amber.
  • Remove from heat; whisk in lemon juice, liqueur (if desired), butter, and 2 tablespoons water. (Caramel will steam and spatter.) Serve warm.

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