Raspberry Caramel Sauce (CS)

By hmp13

Ingredients

• Raspberry Caramel Sauce
• Makes 1 cup
• 1/2 cup sugar
• 3 cups frozen raspberries
• 1/2 teaspoon lemon extract or zest

Preparation

Step 1

In a heavy bottomed pot, dissolve the sugar in ¼ cup water with a whisk. Bring the water to boil over medium high heat and cook until the sugar and water have formed a medium dark caramel, 8 to 10 minutes. Be careful! The caramel is extremely hot and can burn you.

Carefully whisk in the raspberries and lemon extract and cook until the caramel is dissolved and the sauce is liquid, about 5 minutes. Once you add the raspberries, the sugar in the caramel will solidify but should gradually loosen after 1 to 2 minutes. If the caramel sticks to the whisk, run the whisk along the bottom of the pot to melt the caramel.

Ladle the sauce into a fine strainer. Press the sauce through the strainer with a heatproof spatula until only the raspberry seeds remain. Cool the sauce.

Reheat the amount of sauce you need in the microwave. If the sauce becomes too thick, add hot water to thin it.