Note: melted sugar is very hot, do not touch the caramel until it’s cooled.

Combine sugar, water, corn syrup, and salt in a small saucepan. Cook over medium-low heat, stirring occasionally, until sugar is dissolved. If any sugar crystals form on the sides of the pan, dip a pastry brush in water and use it to sweep away any sugar crystals.

Turn heat to medium and cook without stirring until mixture turns caramel in color (this can take about 15 minutes or so) and reaches a temperature of 340-345F (171-173C).

Remove from heat and very slowly drizzle in cream while stirring. Mixture will bubble a lot, use caution.

Once cream is incorporated, stir in butter, one piece at a time, until mixture is smooth.

Add vanilla and stir until incorporated.

Allow caramel to cool before using (unless serving warm over ice cream, then just let it cool until warm enough to consume).