In a large saucepan combine sugar, water and light corn syrup. Bring to a boil, stirring, until the sugar is dissolved. Wash down crystals inside the pan with a wet pastry brush. Cook, without stirring, until an amber caramel forms, about 6 min. Remove from heat; stir in heavy cream and butter. Caramel will bubble.
Stir in cinnamon, ginger and cloves, pour into small glass jars; let cool. Refrigerate for up to 2 months.
Prep a few jars of this luscious caramel sauce, keep them in your fridge, and you've got a great hostess gift on hand (it makes an awesome present for teachers, too). Such an easy and elegant gift.