4 parts sugar
1 part corn syrup or glucose, optional
1 part water
1-2 parts cream, warmed
1/4 part cubed butter, slightly softened, but not melted pinch salt
boil sugar, glucose and water together in a large stainless steel saucepan. (all 3 should not rich halfway up - and do not stir!). cook until color starts to turn light golden amber.
turn heat low. carefully add in warm cream. it will bubble up fast - that is why you need a large pot. stir well with a heatproof spatula or kitchen spoon until it looks right - it may look like a solid mess at first. turn off heat. cool for 5- 10 minutes. add butter and salt to taste and stir until butter is well incorporated.