Microwave cream on high 30-40 seconds or until hot; set aside.
Combine sugar, corn syrup and water in 2 quart saucepan.
Cook on medium-high heat 4-5 minutes or until sugar is melter.
Reduce heat to low; stir until honey colored. (To check color, place a small drop onto a white paper plate; repeat until honey color is achieved.)
Remove pan from heat.
Slowly add cream (mixture will bubble dramatically), stirring constantly until smooth.
Add vanilla and salt.
Cool 5-10 minutes.
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