Butterscotch Sauce

Directions

1. 1
   In a small heavy saucepan combine sugar, corn syrup, butter, and a pinch of salt and cook over moderate heat, stirring, until sugar is dissolved.
2. 2
   Boil syrup, without stirring, until it registers 280F.
3. 3
   on a candy thermometer, about 5 minutes.
4. 4
   Remove pan from heat and stir in cream, vanilla, and lemon juice, stirring until smooth.
5. 5
   Sauce will thicken as it cools.
6. 6
   Sauce keeps, covered and chilled, 3 weeks.
7. 7
   Serve sauce warm or at room temperature over ice cream.