Caramel Sauce - cooking recipe

Ingredients

4 cups granulated sugar
2 tablespoons light corn syrup
4 cups (1 quart) heavy cream, at room temperature
4 ounces (1/2 cup) unsalted butter, softened and cut into pieces
1/4 teaspoon table salt

Preparation

Sugar can burn easily, so use a heavy-based pot; preferable one that doesn't have a dark interior so that you can monitor the sugar once it begins to color.
Set a small dish of water and a pastry brush by the stove.
Pour 1 cup water into a heavy-based 8 quart saucepan or dutch oven.
Add the sugar and corn syrup. Cook over high heat, stirring often with a wooden spoon, until the mixture is clear and comes to a boil.
If sugar crystals form on the sides of the pan, wash them down with a wet pastry brush.