In a large saucepan put the sugar in a mound in the center of the pan, be sure it doesn’t hit the sides. Gently add the water and corn syrup, making sure the sugar doesn’t splash up on the sides of the pan.
If any of the sugar is not dissolved, very gently stir, but make sure none of the sugar hits the sides of the pan. (All of this care to keep the sugar off the side of the pan will prevent your sugar from crystallizing while it cooks.)
Cook over high heat, without stirring. When the sugar starts to color on the edges, gently stir the sugar. Until it is quite dark, it will smoke a bit. I like my caramel very dark, with an almost bitter edge.
Once the caramel is dark in color, reduce the heat and add half the cream. The caramel will sputter and seize up, which is normal. Gently whisk the caramel until the caramelized sugar dissolves. Add the remaining cream and stir.
Strain the caramel cream into a shallow container. Cover and refrigerate until well chilled, at least 2 hours (the cream needs to be thoroughly chilled and thick before whipping. You can throw it into the freezer for 15 minutes before refrigerating to speed this up a bit, but make sure it is chilled throughout). Can be made the day ahead.
Line an 8x4-inch loaf pan with plastic wrap, set aside. In the instagram video I used a small pullman pan because it has straighter sides.
Using a hand or stand mixer, whip the chilled caramel cream until very soft, slouchy, peaks. Be sure NOT to whip the cream in a plastic bowl or it may not whip properly. Reserve the remaining 1/3 of the cream for topping the cake. Whip cream on a lower speed for a longer time. If you whip the cream on medium speed, instead of high, you will have a smaller air bubble and the cream will have more stability. This will also prevent some over whipping.