Mainly to consume whipping cream, no lemon juice is OK.
Pour the white sugar and water into a pot, first boil over medium heat, add a tablespoon of lemon juice (reduce the crystals), and cook over low heat. If there is no lemon juice, the firepower should be strictly controlled, and only the middle part is boiling to avoid crystallization. This process is relatively long, at least half an hour.
When the syrup is turned into light brown, the whipped cream can be heated by water, and stirred while heating, without particles.
When the color of the syrup turns brown, turn off the flame and slowly pour the whipped cream. This process will cause the syrup to boil, so be sure to pour it slowly. Stir well. If you like sea salt, you can add 6g of sea salt.
After adding the milk, the caramel color becomes lighter. If dark color is needed, add the whipped cream to the syrup color.