Creamy Caramel Sauce

In a clean, heavy-bottomed pot, place sugar with 1/4 cup water and corn syrup. Place pot over low heat, stirring with a wooden spoon until sugar is completely dissolved. Place a clean pastry brush and a small bowl of water next to the stove.

Increase heat to medium-high and bring melted sugar to a boil. Every once in a while, brush with water the sides of the pan where sugar crystals have accumulated. Do not stir! It will take around 5 to 8 minutes for the mixture to turn a nice medium caramel

Turn off the heat and pour the cream into the pan while keeping your distance—the mixture will boil vigorously. Once the steam has subsided, add butter and stir until the mixture is homogenously creamy. Serve warm. Caramel will keep in the refrigerator for two weeks.