Caramel Sauce

Combine first 3 ingredients in a medium saucepan over medium heat until butter melts, stirring occasionally; remove from heat.

Bring sugar, water, and lemon juice to a boil in a Dutch oven over high heat, stirring occasionally.

Reduce heat to medium-high, and boil, stirring occasionally, 8 minutes or until mixture begins to brown.

Reduce heat to medium; cook 5 minutes or until caramel-colored, stirring occasionally.

Gradually whisk cream mixture into sugar mixture, whisking constantly.

Remove from heat; let stand 1 minute.

Whisk until smooth.

Cook over medium-low heat until a candy thermometer reaches 230° (thread stage); cool.