Salted Caramel Sauce

1 c. sugar
1/4 c. water
1 T. corn syrup
1/2 c. heavy cream, room temp.
2 T. unsalted butter
1/2 tsp. salt
1/2 tsp. vanilla

In med. saucepan, stir together the sugar, water, and corn syrup.  Heat over med. high  heat until boiling, stirring constantly.  Once boiling, stop stirring and reduce heat to medium. Let boil for 6-8 minutes, or until it turns a medium amber color.  WATCH CAREFULLY - IT WILL CHANGE QUICKLY AND CAN BURN.

Remove from heat.   Stir in the cream very slowly - mixture will bubble and steam.  When combined, add the butter, salt, and vanilla, stirring until combined and smooth.

Pour caramel into a glass pie plate to cool.

Use as a filling for cupcakes, or add 1/2 cup to vanilla buttercream to make caramel buttercream. Also, try it drizzled over sliced apples or use as ice cream topping.l