Caramel Sauce

8 oz. sugar
4 oz. water
1/2 tsp. fresh lemon juice
1 tsp. light corn syrup
3/4 cup heavy cream
1 oz. unsalted butter

Combine first four ingredients in a heavy-bottomed pot. Stir gently to combine, cover and heat slowly. When the liquid has started to create steam, remove the lid and carefully place a candy thermometer inside the sugar mixture. Cook until the temperature reads 320 degrees F. While the sugar is cooking, bring the cream and butter to a boil. When the sugar has reached the proper temperature, remove the pan from the heat and very slowly add the cream mixture. This will create a giant amount of steam and cause the contents to rise, so take care not to get burned. Make sure the pan for the sugar has high sides, at least 6 inches. Once the cream has been added, allow mixture to cool. Serve over bread pudding or ice cream.