Caramel Sauce

Ingredients:

2 cups sugar
1 cup light corn syrup
1/4 cup heavy cream
1 tablespoon unsalted butter
Pinch kosher salt

In a medium, heavy-bottomed pot over high heat, stir together the sugar and corn syrup.
As the sugar begins to melt and cook, continue stirring the mixture to break up any lumps.
Cook the mixture until light golden brown in color, 5 to 7 minutes.
Remove the pot from the heat and slowly add half of the cream to the pot, stirring constantly to incorporate (Note: the mixture will bubble up when the cream is added.
Be careful and stir continuously to keep it from bubbling over).  Add the remaining cream, butter, and salt and stir to melt the butter and fully incorporate all ingredients.
Return the pot to low heat and simmer, stirring constantly, to melt out any lumps that may have formed.
Let the caramel cool and store, refrigerated in an airtight container, for up to 5 days.
To serve, melt the caramel in a small pot or in the microwave until fluid enough to pour.  Serve as desired.