Directions:
- Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until medium caramel in color, swirling the pan occasionally to even out the color, about 5 to 10 minutes.
- Meanwhile, in another saucepan bring the cream and lemon peel to a boil and set aside to infuse the flavor.
- When the caramel is the desired color immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Pass through a fine strainer and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 860.88 Kcal (3604 kJ) | ||
| Calories from fat | 267.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.75g | 46% | |
|---|---|---|---|
| Cholesterol | 110.15mg | 37% | |
| Sodium | 35.12mg | 1% | |
| Potassium | 63.3mg | 1% | |
| Total Carbs | 152.41g | 51% | |
| Sugars | 147g | 588% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 0.8mg | 1% | |
| Calcium | 61.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 278.95 Kcal (1168 kJ) | ||
| Calories from fat | 86.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.64g | 46% | |
|---|---|---|---|
| Cholesterol | 35.69mg | 37% | |
| Sodium | 11.38mg | 1% | |
| Potassium | 20.51mg | 1% | |
| Total Carbs | 49.39g | 51% | |
| Sugars | 47.63g | 588% | |
| Protein | 0.52g | 3% | |
| Vitamin C | 0.3mg | 1% | |
| Calcium | 20mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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