Caramel Sauce

Directions

1. 1
   {"0":"1. In a medium heavy bottomed saucepan over medium heat, combine the sugar, water, lemon juice and salt.","2":"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.","4":"3. Remove the pan from the heat, immediately add cream. Adding the cream may cause the hot caramel to bubble vigorously, so step back.","6":"4. When the bubbling subsides, add the butter, stir until the cream and butter are perfectly integrated into the caramel.","8":"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.","10":"6. If making salted caramel, cool partially and add salt to taste.","12":"7. Set the caramel aside to cool completely before serving."}