Instructions

1. Mix sugar, water and corn syrup in a small saucepan.
2. Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color (as seen in the photo above). It happens quickly, so keep an eye on it.
3. Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
4. Mix in salt, lemon juice or vinegar and vanilla. Stir to combine.
5. Set the caramel sauce to the side and let cool completely before making the frosting.
6. Once the caramel sauce is cooled completely, combine the softened butter, confectioners' sugar and caramel together in a standing mixer fitted with the paddle attachment and beat until smooth. If the icing seems to stiff, ad a bit of milk or cream - just a little at a time until it reaches a smooth, spreading consistency of your liking.