In a large sauce pan, heat cream and butter over medium heat just until the butter is melted. Give it a stir and take it off of the heat. Attach a Candy Thermometer
to a 2 quart or larger pot (this is very important, make sure to use this size). Mix in sugars, corn syrup and water in pot to combine. Cook over medium-high heat until temperature reaches 240 degrees. Stir every now and then until it reaches desired temperature. Turn off the heat and combine the cream/butter mixture to pan. Continue to cook over medium-high heat until the temperature reaches back up to 240º. Remove from heat and stir for approximately one minute.