Butterscotch Sauce:

1. 1

   Combine the sugar, water, and lemon juice in a medium, heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 3 to 4 minutes, watching closely so it doesn't burn. Remove the pan from the heat. Add the butter and swirl the pan to melt it, about 1 minute. Return to the heat and bring to a boil. Add the cream, whisk to combine, and remove from the heat. Add 1/4 cup of the milk, then add up to 1/4 cup more until the desired consistency is reached.

2. 2

   Cool until just warm before serving. (The sauce will thicken as it cools.)

No additional tips available.