Salted Caramel Sauce
In a large, heavy-bottomed saucepan, combine the sugar, corn syrup and water. Warm the mixture gently over low heat until the sugar is dissolved (I kept mine on low heat for as long as I could before the sugar started to bubble, about 15 minutes). Wash down the sides of the pot with a wet pastry brush to get rid of any sugar crystals, then turn the heat up to medium to medium/high. Cook, without stirring, until the sugar becomes a deep amber color (may take from 5-10 minutes).
Remove from the heat and pour in the cream - the mixture will bubble up quite a bit. Stir briskly to incorporate the cream; if the mixture seizes up at this point (which happened to me!), return it to the stove over low heat, and cook, stirring constantly and vigorously, to dissolve any lumps and/or sugar crystals. Stir in the butter, one piece at a time until incorporated, then stir in the salt and vanilla. If any lumps remain, pour caramel through a fine mesh strainer into a glass jar.
Serve warm over the flourless chocolate cake or over ice cream.
Refrigerate any leftovers, rewarming in the microwave on 50% power.
Recipe from Curly Girl Kitchen. Technique inspired by Alton Brown.