Salted Caramel Sauce

1. In a small saucepan, combine sugar, water, and corn syrup.
2. Heat over medium-high heat until mixture comes to a boil, stirring occasionally.
3. Boil over high heat until mixture turns a medium amber color, between 6–8 minutes. Watch carefully, because mixture goes from light amber to dark amber/burnt very quickly. I usually end up heating the caramel for about 7 minutes.
4. Turn off the heat, and carefully whisk in heavy cream, butter, and salt. The caramel will bubble up and hiss when you add the other ingredients, before relaxing. This happens when adding cooler ingredients to hot sugar. Just be careful to keep your hands/arms as far away from the steam as possible when adding, to avoid a steam burn.
5. Allow the caramel to cool to room temperature before serving.
6. Serve over ice cream, cheesecake, brownies, chocolate sheet cake, grilled fruit—just about anything.

Makes 1 1/4 cups.