In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, swirling often, about 6-12 minutes (be careful, as it will darken rapidly once it reaches that stage). Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature. The salted caramel sauce can be refrigerated for up to 2 weeks. Rewarm before serving.
If you get large clumps of salt in the caramel, rewarm the sauce over low heat, and stir until the sauce is smooth and all the salt has dissolved into the caramel.
Notes
Note that the nutrition analysis is for the whole batch, so just don't eat the whole batch! This recipe makes way more than you'll need for these Salted Caramel Coffee Truffles. Use the rest over ice cream, in your afternoon coffee, over pound cake, or just with a spoon!Adapted from Life Currents (hey, that's me!)