Ingredients:
1 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
4 tablespoons unsalted butter (1/2 stick)
3/4 cup heavy cream

Directions:
Place the sugar, water and lemon juice in a saucepan and let it come to a boil over high heat. Once it begins to boil turn the heat to medium and let it continue to simmer until it turns an amber colour (approximately 10 minutes). When the colour begins to change, watch it because it can go from perfect to burnt in minutes!

***Important Note: fight the urge to stir your sugar mixture at all while it is on the stove, if you stir it you will remove the moisture from the sugar and you will end up with rock candy instead of syrup. If it suppresses your desire to stir you can swirl the mixture around by gently using the handle of the saucepan to turn the pan in a gentle round motion.***

When your sugar mixture turns the colour you want, turn the heat to low and add your butter, stirring while you add. The mixture will bubble up when you do this. 

Once the butter has melted, very carefully add your cream and continue to stir, again the mixture will bubble up. Continue to simmer the caramel on low heat for another 3 to 5 minutes, stirring constantly. The mixture will have thickened but might still appear runny, that's okay, it will further thicken when it cools.

Remove from heat and allow to come to room temperature. At room temperature it should be thickened but still gooey enough to pour.