Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant read thermometer, the mixture should register 350º at this point. (Optional, when mixing the sugar and water mix in the corn syrup to reduce the chance of crystallization of the sugar.)

Carefully add your butter and whisk until all the butter has melted.

Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated. Set aside to cool. (Optional, after whisking in the cream, whisk in the sea salt for a Salty Caramel Sauce.)

Once cooled to room temperature, pour into an airtight container and store in fridge, use as needed.