Put sugar, corn syrup and water in a medium saucepan. Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves. Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes. Pull pan from teh heat and carefully add the cream and butte. Take care; it may spatter. Whisk until smooth.
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Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30 second intervals, stirring, until warm and saucy. Be careful not to overheat or butter can serpaerate from the caramel sauce.
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