Instructions

1. Spray a small casserole dish with non stick cooking spray and then line with parchment paper. Now, spray the parchment paper with non stick cooking spray. Set aside to use later.
2. Cut the butter into 6 - 10 small pieces and combine with heavy cream in a microwave safe measuring cup. Microwave for one minute until the butter is melted. Set aside to use later.
3. In a small saucepan, over medium heat, add the water and corn syrup.
4. Slowly pour the sugar into the middle of the pan.
5. Using a rubber spatula, gently mix the sugar with the water and corn syrup until mixed together.
6. Heat the sugars over medium heat until the mixture begins to boil. Place the lid over the sugars for one minute.
7. Remove the lid and insert the candy thermometer. Allow the sugars to boil without stirring (it's hard, but don't stir), until the sugar reaches 320 degrees. This will take between 5 and 10 minutes. Do not let the candy thermometer touch the bottom of the pan.
8. Quickly whisk together the butter and heavy cream if they have separated.
9. Add the butter and heavy cream mixture to the sugar ⅕ of the mixture at a time. Mix well and continue to add until all of the butter mixture has been added to the sugar mixture. Do it slowly so that you do not bubble over and burn yourself.
10. Once the butter and cream have been added the overall temperature will drop. Continue to cook until the caramel reaches 245 degrees.
11. Pour the caramel into the casserole dish. Wait fifteen minutes and dust with sea salt.
12. Allow caramel to cool for at least 3 to 4 hours.
13. Slice into squares and wrap with wax paper.