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In a medium saucepan, bring the sugar, water, and corn syrup to a boil over high heat.
Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush.
Continue cooking, without stirring, until an amber caramel forms, about 6 minutes.
Remove from the heat and carefully stir in the cream.
Let cool for 1 minute, then stir in the bourbon.
Bring the mixture to a boil over moderate heat and cook, stirring, for 1 minute.
Let the caramel sauce cool slightly and serve warm or at room temperature.