Prepare and Ice bath. Add Cream to a saucepan and boil over medium heat. Then remove from the heat after it boils.

Combine sugar and corn syrup on a new saucepan and stir until the sugar dissolves. Cook for 8-9 minutes, DO NOT STIR.

Remove from heat and place pot into the ice bath for 20 seconds. Remove from ice bath and add butter.

Carefully temper in the hot heavy cream and mix until it is fully blended.

Transfer the sauce into a new clean container and wrap. Stores in the fridge for up to two weeks. Reheat over low temp or microwave before using.