Robert Lambert makes some of our favorite citrus concoctions: marmalades, syrups and the world's greatest fruitcake. But he's also a whiz at flavoring caramel and this is his caramel de résistance.
Robert cooks sugar and heavy cream down till they bubble into a golden, smooth caramel. White ginger gives the caramel a glimmer of spice that balances the caramel's dark sweetness.
Elevate your next bowl of ice cream or gelato to the next level. Cheesecake is also delicious when it wears a coat of this caramel.