Preserved Lemon Caramel

Directions

1. Heat sugar and ¼ cup water in a medium saucepan over medium-high heat, stirring occasionally, until sugar has dissolved and syrup is clear. You can use a small brush dipped in a bit of water to wash down the sides of the pan to prevent crystals from forming. Continue to cook, without stirring, until syrup comes to a boil. Gently swirl the pan occasionally, until dark amber.
2. Add the preserved lemon paste and butter and heavy cream off the heat and swirl the pan to combine. Once slightly cool taste for salt and add a pinch if you like a saltier caramel.
3. Drizzle over desserts like ice cream or a lemon cheesecake at room temp. Store covered in an airtight container in the refrigerator for up to 3 weeks.