Homemade Caramel Sauce Recipe

In a medium, heavy-bottom saucepan set over medium-high heat, combine the sugar, water, and corn syrup; stir to combine.

Cook, without stirring, until mixture turns a golden, straw-color, about 6-8 minutes.

Reduce the heat to low and cook, swirling the pan occasionally (but not stirring) for 2-5 minutes. The caramel is done when an instant-read thermometer registers between 320°F and 350°F and the mixture is a light amber color.

Remove the mixture from the heat. Quickly, and very carefully, whisk in the butter.

Again, carefully and quickly, add the cream and salt, and continue whisking until the sauce is smooth.

Cover the sauce loosely with a paper towel to absorb steam and to avoid forming a crust while it cools. Allow the sauce to cool completely before storing.