Place the heavy cream in a saucepan and bring it to a boil over medium heat. Keep warm over very low heat. Prepare an ice water bath; set aside. In a medium heavy-bottomed saucepan over medium heat, combine sugar, light corn syrup,  and water. Cook slowly, stirring constantly, until all the sugar has dissolved.

Stop stirring and continue to cook until golden caramel. Remove from heat and shock the saucepan in the ice bath to stop cooking. Remove from the ice bath and stir in the butter, salt, and vanilla. Carefully stir in the hot cream, mixing until fully blended. Let cool. The sauce is ready to be used or served or may be covered and stored in the refrigerator for later use. Note: The caramel sauce will thicken as it cools.

In a medium saucepan, combine the brown sugar, butter, cream, light corn syrup, and salt. Bring the mixture to a simmer over medium heat. Continue simmering, stirring occasionally until the sauce thickens slightly, 2 to 4 minutes. Remove the saucepan from the heat and stir in the vanilla extract. Note: Let the sauce cool slightly before using, or store it in the fridge for later use.