1 1/2 cups granulated sugar
1/4 tsp fresh lemon juice
4 1/2 cups room temperature milk (I used 1%—any fat percentage you enjoy drinking should work)
8 oz milk chocolate, finely chopped
2 oz dark chocolate, finely chopped
Big pinch salt
Whipped cream and caramel sauce, to garnish (optional)
In a small bowl, rub together the sugar and the lemon juice, until the sugar is damp and fragrant.
Place a medium saucepan over medium heat and let it preheat for several minutes until the pan is hot. Once the saucepan is hot, add the sugar. Begin stirring immediately and continuously. Because the pan was preheated, the sugar will start cooking very quickly. Soon after it liquefies it will start to take on color. Cook, stirring constantly, until it is a medium amber color. See more HERE
Elizabeth LaBau is the sweet tooth behind SugarHero.com and the About.com candy site. A trained pastry chef, she left the restaurant world and now spends her days making desserts, taking pictures of them, and eating reckless amounts of sugar.