LIME CARAMEL

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Lime Caramel image

Provided by Susan Feniger

Categories     Sauce     Milk/Cream     Dessert     Simmer     Lime Juice     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 cup

Number Of Ingredients 5

1 cup packed dark brown sugar
1/2 cup heavy cream
2 tablespoons light corn syrup
1/2 teaspoon kosher salt
1/4 cup lime juice (from 2 to 3 limes)

Steps:

  • In a deep saucepan over medium-high heat, cook the brown sugar, cream, corn syrup, and salt for 2 minutes without stirring. The caramel will start to bubble rapidly. Then swirl the pan gently to stir the caramel (instead of using a spoon), continuing to cook until the bubbles get larger and slower, 1 to 2 minutes. Turn off the heat and add the lime juice. Stir with a rubber spatula to combine.
  • Transfer the caramel to a small bowl and let it cool to room temperature. Or cover the bowl and store it in the refrigerator for up to 1 week (let it soften to room temperature before using it).

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