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1 cup brown sugar, packed

1/4 cup light corn syrup

1/4 cup butter

1/8 teaspoon salt

1/2 cup heavy cream

2 teaspoons vanilla extract

1/4 teaspoon fresh lemon juice

1. In a small heavy saucepan combine sugar, corn syrup, butter, and salt. Cook over medium heat, stirring, until sugar is dissolved. Boil syrup, without stirring, until it registers 280*F (135*C) on a candy thermometer, about 5 minutes.
2. Remove pan from heat and stir in cream, vanilla and lemon juice, stirring until smooth. Sauce will thicken as it cools. Sauce keeps, covered and refrigerated, 3 weeks.
3. Serve sauce warm or at room temperature over ice cream, cake or as desired.

Makes about 1 1/3 cups.

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