Caramel Lemon Syrup

4 tablespoons sweet butter
2 cups light brown sugar
1 cup lemonade

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.

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