Make the caramel sauce

1. In a medium sized sauce pan heat the cream and butter together to just melt the butter.  Turn off the heat.

2. In a deep sided stainless steel pan, add the sugar, water, lemon and corn syrup.  Gently mix to combine the sugar and water and eliminated dry areas of sugar.

3. Place the sugar pan on the stove on medium high heat and cook until the sugar is dissolved and turns a dark reddish color.  While the sugar mixture is heating, move a whisk along the bottom and edges of the pan to ensure all the sugar is mixed in.

4. When the sugar mixture has reached the proper color, turn off the heat.  Ladle 2 to 4 ounces of the cream mixture into the sugar pot.

5. Be prepared to whisk immediately and rapidly to incorporate the cream into the sugar.  When the cream is mixed in, repeat the addition and the whisking.  Continue until the cream is added and the caramel sauce is fully mixed.

6. Allow to cool in the pan until cool enough to touch.  Place into a resealable glass container, cover, and refrigerate.

7. Heat on short bursts in the microwave or place the jar in a pan of warm water on the stove top set to low.