Add the sugar, corn syrup, and water to a saucepan. Give a stir and put on the stove.

Boil until it turns an amber color, about 10 minutes on medium high heat.

While the sugar is boiling, prep the rest of the ingredients. You want everything ready because when the sugar gets to the right color, you have mere moments before it burns. (Sometimes, I mix the sour cream, spices, and salt in a measuring cup and pour it an all together.)

Add the spices, salt, cream, sour cream, and butter.

The caramel will sputter and spit, but keep whisking. It may even seize a little, but keep whisking on the heat. It will come back together.

This sauce keeps in the fridge for about a week. If it hardens, gently reheat it in the microwave or in hot water.