1 cup granulated sugar
¼ cup water
2 tablespoons light corn syrup
½ cups whipping (heavy) cream, room temperature
¼ cup (1/2 stick) unsalted butter, room temperature
1 teaspoon freshly squeezed lemon juice
Caramel Sauce :
In a medium size heavy saucepan; combine sugar, water, and corn syrup. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Use a pastry brush to wash down the sides of the pan to remove any stray granules of sugar. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 340 degrees F, an amber caramel stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Let stand about 1 minute to let the bubbling subside. Be careful, the caramel is extremely hot and will cause serious burns if you touch it. Tip: if you prefer a darker caramel sauce cook up to 350 degrees F, a dark caramel stage, but watch carefully so the mixture doesn’t burn.
Add the whipping cream and stir until combined. Be careful as the mixture will bubble up vigorously. Add the butter and lemon juice and stir until thoroughly combined. Tip: if any caramel mixture is stuck to the bottom of the pan, place the pan on low heat and stir until the caramel liquefies and blends with the butter and cream. Remove from the heat.
Let cool completely. Store tightly covered in the refrigerator until ready to use.