Lime Caramel

Makes 1 cup
This recipe is part of Thai Tea Pudding with Lime Caramel and Candied Cashews, from Susan Feniger's Street Food, Clarkson Potter, 2012.
Published in Gourmet Live 08.08.12


  • 1 cup packed dark brown sugar
  • 1/2 cup heavy cream
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon kosher salt
  • 1/4 cup lime juice (from 2 to 3 limes)


  • In a deep saucepan over medium-high heat, cook the brown sugar, cream, corn syrup, and salt for 2 minutes without stirring. The caramel will start to bubble rapidly. Then swirl the pan gently to stir the caramel (instead of using a spoon), continuing to cook until the bubbles get larger and slower, 1 to 2 minutes. Turn off the heat and add the lime juice. Stir with a rubber spatula to combine.
  • Transfer the caramel to a small bowl and let it cool to room temperature. Or cover the bowl and store it in the refrigerator for up to 1 week (let it soften to room temperature before using it).
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