Salted Caramel Sauce

1 c. sugar
1/4 c. water
1 T. corn syrup

1/2 cup heavy cream
2 T. unsalted butter
1/2 tsp. vanilla
1/2 tsp. salt

Stir together the sugar, water, and corn syrup in a heavy-bottom 2 qt. saucepan.   Place over medium heat and bring to a boil, stirring constantly.  Once boiling, stop stirring and let boil for 6-8 minutes, until it turns a medium amber color. Watch carefully, as it turns color quickly and can burn.

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

Pour caramel sauce into a glass pie plate and set aside to cool.

Use as topping for ice cream, to drizzle over or fill cupcakes, or add 1/2 c. to vanilla buttercream to make a to-die-for caramel frosting.