Make the day before using or earlier in the day of baking.

Place the water, sugar and corn syrup in a 2 quart saucepan.

Stir over heat until the sugar is dissolved completely. Bring to a boil; wash sides of pan down with a natural bristle pastry brush (Do not use a plastic bristle brush as it can melt) dipped in cold water,

then boil without stirring until the mixture becomes a medium golden color.

Off heat, immediately add the butter and stir until is melted.

Pour the cream in all at once and stir.  If some of the cream lumps up don’t worry, it will melt down over the heat.

Return to medium high heat and bring to a boil.  Boil to 230 degrees on a candy thermometer.

Pour into a bowl.  Do not stir at this point as it can become granular if you do.  Allow to come to room temperature.  Refrigerate for longer storage.

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