Step 1

Boil sugar, water, corn syrup, and salt in a saucepan over medium-high heat, swirling occasionally. Cook until caramel is the color of iced tea, about 10 minutes. Watch it closely. It takes awhile to get going, but once it gets going, it can scorch quickly.

Step 2

Remove from heat and add cream and bourbon (watch out for steam!), whisking to combine. Keep off the heat and whisk in butter and vanilla. Transfer sauce to a bowl to cool (and thicken). Store covered in the fridge and reheat slowly in the microwave or over low heat in a saucepan. Also great cold with apples as a dip.