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.
- 59.16 ml sweet butter
- 473.18 ml light brown sugar
- 236.59 ml lemonade (Fresh if possible can use any citrus you favor)
Directions See How It's Made
- Heat brown sugar and butter in heavy bottom, medium sized pan over medium heat until it begins to melt. Continue to cook, stirring constantly.
- 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).
- Jar and use as needed.