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1
Bring cream just to a boil in a small saucepan over high heat.
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2
Reduce the heat to low and keep the cream warm.
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3
In a large high-sided saucepan over medium-high heat, dissolve the sugar with 2 tablespoons of water.
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4
As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid.
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5
Using a pastry brush dipped in water, brush the inside of the pan right above the crystals so the water drips down and dissolves the crystals back into the liquid.
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6
When the sugar begins to brown, occasionally move the pan to swirl the liquid gently and cook it evenly.
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7
Continue to cook until the mixture is dark golden brown.
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8
The total cooking time will be 8 to 9 minutes.
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9
Remove the pan from the heat.
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10
Very carefully add the hot cream to the sugar mixture a few tablespoons at a time.
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11
The liquid will bubble up dramatically.
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12
Stir the sauce and cook for 1 minute.
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13
Add the vinegar, lemon juice and 1/2 teaspoon salt, mix well.
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14
Pour into a heatproof bowl.
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15
You should have about 1 1/4 cups of sauce.
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16
The sauce can be made several weeks ahead, covered with plastic, and stored either at room temperature or in the refrigerator.
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17
If refrigerated, warm in a microwave oven before using.
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18
Serve on top of vanilla ice cream.
