My foolproof caramel

Caramel : instructions

• 1
  In a clean saucepan, pour in the sugar and spread it out evenly. Moisten it without stirring!
• 2
  Add a few drops of lemon juice.
  
  The Chef's Tip

  The lemon juice prevents the sugar from "clumping" during cooking, that is, from crystallizing when heated. In that case, it would be difficult to salvage. However, if the pan is thoroughly clean, the sugar is free of impurities, and the caramel isn’t stirred too much while cooking, the lemon isn’t absolutely necessary.
• 3
  Heat over high heat and bring to a boil without stirring.
• 4
  When the sugar begins to brown, lower the heat and gently swirl the pan to distribute the caramel, being careful not to splash it against the sides.
• 5
  As soon as the caramel reaches the desired color, remove it from the heat and place the pan in a bowl of ice water to stop the caramelization process.