Easy Caramel Sauce

Light caramel sauce is our proven way to achieve incredible success every time.
Bring the sugar, water, and fresh lemon juice (to prevent crystals from forming) to a boil in a high, heavy saucepan over medium-high heat; simmer for 3 minutes or until the sugar melts and the liquid becomes clear, stirring the pan occasionally. Cover; simmer for 1 minute.Remove the cover. Cook, stirring frequently and checking the color and temperature every 5-10 seconds, about 4 minutes, or until the temperature on the candy thermometer reaches 345-350 ° and the mixture is medium to dark amber. Remove from heat.Gradually whisk in the cream. (The mixture will bubble and splash). Cook, whisking constantly, over low heat for 1 minute or until smooth. Remove from heat; add vanilla and sea salt. Transfer to a serving bowl or jug. Refrigerate, covered, for up to 1 week.