Caramel Sauce

1. In a medium heavy bottomed saucepan over medium heat, combine the sugar, water, lemon juice and salt.

2. Stir (with a wooden spoon or silicone spatula) and cook until the sugar dissolves. Stop stirring and boil, undisturbed, until the color changes to a medium copper color. If you cook to dark brown, it ends up having a burnt sugar taste.

3. Remove the pan from the heat, immediately add cream. Adding the cream may cause the hot caramel to bubble vigorously, so step back.

4. When the bubbling subsides, add the butter, stir until the cream and butter are perfectly integrated into the caramel.

5. Clip on the candy thermometer and immediately return the pan to the heat. Boil the caramel until the temperature reaches 240F (116C). Stirring occasionally.

6. If making salted caramel, cool partially and add salt to taste.

7. Set the caramel aside to cool completely before serving.