Ajeen Beckford Caramel Sauce



  1. 8 ounces sugar
  2. 2 ounces water
  3. 34 teaspoon lemon juice
  4. 6 ounces heavy cream
  5. 4 ounces milk


  1. Combine the sugar, water and lemon juice in a heavy saucepan.
  2. Bring to a boil, stirring to dissolve the sugar.
  3. Cook the syrup to the caramel stage.
  4. Toward the end of cooking, turn the heat to very low to avoid burning the sugar or letting it get too dark.
  5. It should have a golden colour.
  6. Occasionally wash down the sides with a brush to dissolve any sugar granules.
  7. Remove from the heat and let cool five minutes.
  8. Bring the heavy cream to a boil.
  9. Add a few ounces of it to the caramel.
  10. Stir and continue to add the cream slowly.
  11. Return to the heat until all the caramel is dissolved.
  12. Let cool completely.
  13. Stir in the milk into the cooled caramel sauce.