"Use as a topping over ice cream, or drizzled over pound cake and fruit."
firmly packed light brown sugar
light corn syrup
1 1/2 teaspoons
fresh lemon juice
In a small saucepan combine sugar, corn syrup, butter and a pinch of salt and cook over medium heat, stirring, until sugar is dissolved; boil syrup, without stirring, until it registers 280F on a candy thermometer, about 5 minutes; remove pan from heat and stir in cream, vanilla, lemon juice and salt, stirring until smooth; sauce will thicken as it cools.
Can be kept for up to 3 weeks in the refrigerator.