1 1/4 cup [250 g] granulated sugar
1/3 cup [80 g] water
2 tablespoons light corn syrup
1/2 teaspoon salt
1/2 cup [120 g] heavy cream
5 tablespoons [70 g] unsalted butter, cut into 5 pieces
1 tablespoon pure vanilla extract
In a large, heavy-bottom saucepan (the caramel will bubble up quite a bit once it starts cooking, so it’s important to have a deep pan), combine the sugar, water, corn syrup, and salt, stirring very gently to combine while trying to avoid getting any sugar crystals on the sides of the pan. Cover the pan and bring to a boil over medium-high heat until the sugar has melted and the mixture is clear, 3 to 5 minutes. Uncover and cook until the mixture has turned a light golden color. Turn the heat down to medium and cook until it turns a deep golden color and registers 340ºF [170ºC] on an instant-read thermometer. Immediately remove the pan from the heat and add the heavy cream. The cream will foam considerably, so be careful pouring it in. Add the butter next, followed by the vanilla, and stir to combine. Set aside to cool. Caramel can be refrigerated in an airtight container for up to 2 weeks.
Salted Caramel: When you take the caramel off the heat, add 1/2 teaspoon fleur de sel. Stir to combine.