1 cup Sugar
3/4 cup Heavy Cream
3 tbsp Bourbon
1 tsp fresh Lemon Juice
STEP BY STEP:
In a heavy saucepan cook the sugar over moderately low heat, stirring slowly with a fork, until melted and pale golden.
Cook the caramel, without stirring, swirling pan, until deep golden.
Remove pan from heat and carefully add the cream, bourbon and lemon juice.
The caramel will harden. Return the pan to heat and simmer, until the caramel is dissolved.