Cube the 3 tablespoons of cold butter into 12 pieces and lay out all ingredients. You do not want to walk away during this project.

Carefully add vanilla sugar to the bottom of a stainless-steel pot, making sure you are not getting the sugar on the edges of the pot.

Pour water and corn syrup over the vanilla sugar.

Do not stir this mixture. You will allow to cook on medium low heat on the stove until it comes to a boil. Once boiling bring heat to medium. (Still do not stir) After about 10 minutes on the heat (without stirring) you will notice the color of the liquid darkening and becoming a rich dark amber color. Once you hit the deep amber caramel color you will quickly move to the next step. If you need to see the color better, you can gently swirl the boiling liquid around in the pot to get a better view.

Once the dark amber color is achieved you will turn of off the heat and add in the heavy cream while whisking at a quick speed. This will seize at first and then will relax and mix in well. Don’t quit to fast, about 20 seconds is all it takes.

Add 3 pads of butter at a time whisking them into the sauce.

Once all the butter is mixed in add pumpkin spice seasoning and mix until dissolved, about 1 minute.

Add vanilla extract and mix for 30 seconds.

Add salt and mix in until completely dissolved, about 1 minute.

Pour into a pint size mason jar and allow to cool. This will thicken in the fridge.

Enjoy!