Put the sugar, water and corn syrup into a medium saucepan.

Cook over medium high heat, swirling the pan, but not stirring until the caramel turns an amber color. (If you get sugar crystals on the edge of your pan, use a pastry brush with water and wipe it off.)

Lower the heat and carefully add cream and butter, standing away from pan to avoid splattering.

When bubbling calms, stir sauce till smooth. This might take a few minutes depending on the temperature of your cream. If the cooked sugar separates from the cream, just continue to stir over low heat until the mixture is smooth.

Add vanilla.

Pour into heatproof jar.

Cool to warm or room temperature before serving.

*Be careful to not let the cream get to dark or your sauce will taste burnt. The smell is usually a good indicator of this, if it smells burnt, it is.

**I like to pour my sauce through a fine mesh strainer when pouring it into a storage glass in case I was not careful enough and any sugar crystals formed.