In a large, heavy bottom saucepan, combine sugar, water and corn syrup over medium-low heat. Stir until sugar starts to dissolve.

At this point, stop stirring and just gently swirl or allow to simmer. The mixture will start to turn into an amber, caramel color.

Remove from heat and whisk in cream. Be careful because it spits a little.

After cream is fully incorporated, whisk in the vanilla, salt and bourbon. Return to heat for 1-2 minutes.

Remove and allow to cool before serving.

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