1/4 cup (60 ml) water

1 1/2 cups (375 ml) sugar

3 tablespoons (45 ml) corn syrup

1 cup (250 ml) 35% cream

3/4 cup (180 ml) semi-salted butter, cut into cubes

In a saucepan over medium heat, bring the water, sugar and corn syrup to a boil. Using a wet pastry brush, wash down any sugar crystals from the sides of the pan. Cook without stirring until the mixture turns golden.

Remove from the heat and add the cream gradually while stirring. Continue cooking over low heat, stirring constantly, until the mixture is smooth.

Whisk in the butter until the sauce is smooth. Let cool.

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