Whiskey Caramel

Ensure the unsalted butter and heavy cream are at room temperature. Measure out all ingredients and have them ready.
In a heavy bottomed saucepan, combine 1 cup granulated sugar, ¼ cup water, and ¼ teaspoon lemon juice. Stir gently to moisten the sugar, but do not stir once it begins heating.
Place the saucepan over medium-high heat. Allow the mixture to come to a boil without stirring. Watch closely as it cooks.
Continue heating until the sugar mixture turns a deep amber color. You can gently swirl the pan to move the caramel around and ensure even coloring, but avoid stirring. This process should take around 8-10 minutes. Do not let it darken too much, as it can taste burnt.
Once the caramel reaches the desired color, immediately remove the saucepan from the heat.
Carefully add 5 tablespoons of room temperature unsalted butter to the caramel. Stir gently until fully incorporated. Then, slowly pour in ½ cup of room-temperature heavy cream, stirring continuously. The mixture will bubble up; keep stirring until smooth.
Stir in 1 teaspoon of vanilla extract, 1 teaspoon of sea salt, and 2 tablespoons of whiskey of your choice. Mix until well combined.
Allow the caramel sauce to cool to room temperature before transferring it to clean, airtight jars. Store in the refrigerator for up to 2 weeks. If the sauce thickens, gently warm it before using.