Raw sugar is synonymous with turbinado sugar. Raw sugar is minimally processed and unbleached to retain its natural color and larger crystals. Because raw sugar boils slowly during the manufacturing process, the crystals keep their darker color. Raw sugar is rich in flavors and colors that standard granulated sugar lacks. Although raw sugar has larger crystals, it is still possible to melt it for candy and dessert recipes.
Measure the sugar, lemon juice and water and pour them into the saucepan. Mix well.
Place the saucepan on the stovetop and set the burner to medium.
Stir the ingredients constantly. Place the thermometer into the saucepan and cook until the ingredients are 320 degrees Fahrenheit. The liquid will be a dark, golden-brown color. Remove from the heat.
You can safely heat sugar to 350 degrees without burning it. Use extreme caution while melting sugar, to prevent burns.
Add ingredients to make a caramel sauce, if desired. Add 1 cup butter, 3/4 cup cream and 1 teaspoon vanilla to the melted sugar. Stir briskly to incorporate the ingredients completely. Cool the caramel and serve over dessert.