Ingredients

• 1 cup Granulated Sugar
• 1 tablespoon Light Corn Syrup
• ¼ cup Water
• ½ cup Heavy Cream, heated until warm
• 2 tablespoons Unsalted Butter, softened
• 1 teaspoon Fine Grain Sea Salt, or more to taste
• 1 teaspoon Pure Vanilla Extract

Directions

1. In heavy saucepan (5 cup capacity), stir together the sugar, corn syrup, and water until the sugar is completely moistened
2. Heat, stirring constantly, until the sugar dissolves and the sugar syrup is bubbling; stop stirring completely and allow it to boil undisturbed until it turns a deep amber; it will be around 350F degrees
3. Immediately remove it from heat and slowly pour the hot heavy cream into the caramel; it will bubble furiously
4. Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom; if any lumps develop, return the pan to the heat and stir until they dissolve
5. Stir in the butter and salt; the mixture will be streaky but will become uniform after cooling slightly and stirring
6. Allow the sauce to cool for 3 minutes; gently stir in the vanilla extract