Caramel Sauce

2 cups whipping cream
¼ cup butter
½ tsp baking soda
2 cups sugar
½ cup water
2 tsp lemon juice

Cook first 3 ingredients in a Dutch oven over medium heat, stirring occasionally, until butter melts; remove mixture from heat.
Bring sugar, ½ cup water, and lemon juice to a boil in a Dutch oven over high heat, stirring occasionally.  Reduce heat to medium-high, and boil, stirring occasionally, 8 minutes or until mixture begins to brown.  Reduce heat to medium, and cook, stirring occasionally, 5 minutes or until mixture is caramel colored.
Pour sugar mixture gradually into whipping cream mixture.  Remove from heat; let stand 1 minute.  Whisk until smooth.
Cook over medium-low heat, stirring occasionally, until a candy thermometer registers 230 (thread stage); cool.