If you are making this for the Whoopie Pies and want to use the remainder of this mixture for caramel sauce, reheat it and add enough whipping cream to thin it to a pourable consistency.
- 1 cup sugar
- 1/4 teaspoon lemon juice
- 1/2 cup whipping cream, warmed
- 1 teaspoon sea salt
- 2 tablespoons unsalted butter, softened
Sprinkle sugar and lemon juice over the bottom of a large frying pan and cook over medium heat, stirring with a wooden spoon or heatproof spatula, until melted. Continue to cook until dark amber, then remove from heat and carefully add cream (it will sputter and pop). Add salt and cook over low heat, stirring constantly, until cream is incorporated. Let cool about 10 minutes, then stir in butter. Cool to room temperature before using. Makes 1 cup.