Butterscotch Sauce - cooking recipe

Ingredients

1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/4 cup butter
1/2 cup heavy cream
1 1/2 teaspoons vanilla
1/4 teaspoon fresh lemon juice
1 pinch salt

Preparation

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.
Serve warm or at room temperature.