1 Cup heavy cream
1 Cup granulated sugar
2 Tbsp water, plus more for brushing
4 Tbsp Balsamic Vinegar
1 lemon, juiced
1/2 tsp salt
Bring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm.
In a large high-sided saucepan over medium-high heat, dissolve the sugar with 2 tablespoons of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the pan right above the crystals so the water drips down and dissolves the crystals back into the liquid. When the sugar begins to brown, occasionally move the pan to swirl the liquid gently and cook it evenly. Continue to cook until the mixture is dark golden brown. The total cooking time will be 8 to 9 minutes. Remove the pan from the heat.
Very carefully add the hot cream to the sugar mixture a few tablespoons at a time. The liquid will bubble up dramatically. Stir the sauce and cook for 1 minute. Add the vinegar, lemon juice and 1/2 tsp salt, mix well. Pour into a heatproof bowl. Can serve at room temperature.