This is a great Caramel Sauce to use for Sticky Toffee Pudding. What I like about it is the little hint of lemon does add just the touch to give the sweet sauce a little citrus touch. You can read a lot of different caramel recipes and they give you a time or color you are to look for, but I am a firm believer that a candy thermometer is totally necessary when working with sugars.

1/2 Cup of Granulated Sugar

1/2 Cup of Brown Sugar

1 Tablespoon of Water

1 Teaspoon of Lemon Juice

pinch of Sea Salt

2 Teaspoons of Vanilla Extract

3/4 Cup of Heavy Cream

Candy Thermometer

In a pot over medium heat add all ingredients except the Vanilla and Heavy Cream. Bring the mixture to a boil without stirring to 225 degrees. The remove from heat and stir in heavy cream and vanilla. Return to heat and bring mixture back up to 235 degrees.