Caramel Sauce - cooking recipe

Ingredients

1 cup white sugar
1 tablespoon light corn syrup
1/4 cup water
1/2 cup heavy cream (heated until warm)
2 tablespoons unsalted butter (softened)
1/2 teaspoon fine grain sea salt
1 teaspoon pure vanilla extract

Preparation

In a heavy bottom saucepan (5 cup pan or larger), stir together the sugar, corn syrup and water. Let the water soak into the sugar until completely moist.
Heat, stirring constantly, until sugar dissolves and mixture is bubbling.
Stop stirring and allow mixture to boil undisturbed until it turns a deep amber color (about the color of an amber beer).
Once you have achieved the desired color, immediately remove mixture from heat. Slowly add in your warmed heavy cream.
Use a wooden spoon or rubber spatula and begin to slowly stir the mixture until smooth. Make sure to scrape the thicker parts at the bottom and mix in so you get a nice smooth consistency. If you begin to get lumps, put mixture back on stove and heat for a moment. Remove and re-stir. When mixture is complete add in Vanilla and Salt.
NOTES: Will keep at room temperature for up to 3 days. Will keep when refrigerated for about 3 weeks. TO REHEAT- Place in microwave and heat for 30 to 40 seconds. Stir well and serve.