Caramel Lemon Syrup

READY IN: 20mins
Recipe by Rita~

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.

Top Review by Chef PotPie

This is a wonderful lemony sauce that I drizzled over Ukrainian Honey Cake. I have some leftover that DD and I decided we will use to dip apple slices in! YUM! Thanks Rita!

Ingredients Nutrition

Directions

  1. Heat brown sugar and butter in heavy bottom, medium sized pan over medium heat until it begins to melt. Continue to cook, stirring constantly.
  2. 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).
  3. Jar and use as needed.

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