4 cups sugar
¼ cup light corn syrup
¼ cup water
2 cups heavy cream
½ teaspoon salt
2 sticks (1 cup) cold butter cut into 1 tablespoon chunks
Combine the sugar, corn syrup, and water in a large heavy bottom saucepan over high heat. Cook without stirring for 14 minutes or until the mixture is dark amber.
Remove from heat and stir in the cream carefully since it may splash. Return to heat and cook for about 2 minutes until the soft ball stage, 238° on a candy thermometer, is reached.
Pour the caramel into a medium bowl and stir in the salt. Cool for 15 minutes then stir in the butter 1 tablespoon at a time. Cool completely.
Store in an airtight container in the refrigerator.
Use in Chocolate Caramel Cake.