For thw sauce
Combine the sugar, water and corn syrup in a heavy bottomed saucepan and bring to a boil over medium high heat, stirring to dissolve the sugar. Cook without stirring to a rich golden amber colored caramel develops. Carefully add the warm cream into the caramel and stir to incorporate. Remove the pan from the heat and let cool down slightly for a couple of minutes. Add the chocolate and stir until the chocolate is melted and thoroughly combined. Adjust the consistency with more cream, if desired. Serve warm or cold.