Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Carefully combine sugar, Water and lemon juice into a heavy bottom pot or rondeau, ensuring no sugar touches the side of the pot.
Bring to a simmer.
Cook until the mixture is dark amber in color and reaches 375°F, about 10-12 minutes. Verify temperature with a candy thermometer.
Remove from the heat.
Carefully whisk in the cream in a slow steady stream, just a little at a time, to prevent foam over.
Whisk in butter, one cube at a time, until fully incorporated and smooth.
Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated*.
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