Instructions: In a heavy bottom saucepan simmer sugar, water, corn syrup, and a pinch of salt, stirring until sugar is dissolved. Boil mixture, without stirring, until a golden caramel. Remove pan from heat and add cream and vanilla, stirring until combined well, about 1 minutes.

Cool sauce at room temperature (sauce will thicken as it cools).

Sauce keeps, covered and chilled, 3 weeks. Bring sauce to room temperature before serving.

Yield: 3/4 cup.

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