BUTTERSCOTCH SAUCE (2 cups)

8 tablespoons unsalted butter

2 tablespoons light corn syrup

¾ cup granulated sugar

¼ cup light brown sugar

1/3 cup heavy cream

1 teaspoon vanilla extract

½ teaspoon fine sea salt

½ teaspoon fresh lemon juice

1. Heat the butter, corn syrup and ¼ cup water in a medium saucepan over medium-low heat, stirring constantly, until the butter has melted.
2. Stir in the granulated sugar and brown sugar, scraping down the sides of the pan with a rubber spatula. Bring the mixture to a boil over medium heat, without stirring.  Cook until the sauce is light brown and a candy thermometer inserted in the sauce reads 245*, about 6 to 8 minutes.
3. Remove the saucepan from the heat. Carefully add the cream, vanilla, salt and lemon juice and stir to combine.  Let the sauce cool to room temperature.

adapted from Saveur: The New Comfort Food edited by James Oseland