Stir and add lemon zest (the lemon zest is to cut down on the sweetness, some do add pinch of salt instead). Then I added the lemon extract, I love the flavor (it is also optional). Continue to stir till golden brown.

Then add the butter(not margerine it doesn't give a nice taste) and continue to stir for couple of minutes, until it forms like below.

Sieve the lemon zest residue to have a smooth mixture

Store in air tight container and store at room temperature,it can survive for a month. You can use it for your pastries, and so on. Am trying my caramel with some boiled corn😋