Step 1

In a medium, heavy-bottom saucepan set over medium-high heat, combine sugar, ¼ cup water and corn syrup; stir to combine.

Step 2

Cook, without stirring, until mixture turns a golden, straw-color, 6-8 minutes.

Step 3

Reduce heat to low and cook, swirling the pan occasionally, but not stirring the sugar/water, 2-5 minutes.

Step 4

The caramel is done when an instant-read thermometer registers 360°F and the mixture is a light amber color.

Step 5

Remove the mixture from the heat. Quickly, and very carefully, whisk in the butter. Again, carefully and quickly, add the cream and salt, and continue whisking until the sauce is smooth.

Step 6

Cover the sauce, loosely, with a paper towel to absorb steam and to avoid forming a crust while it cools. Allow the sauce to cool completely before storing in an airtight container in the fridge. See **Note.

Step 7

Enjoy!