- 1 stick butter
- 1/2 cup heavy cream
- 3 Tbsp water
- 1/4 cup light corn syrup
- 1 cup sugar
combine cream and butter in bowl. microwave until melted (about 2 minutes).
Prepare caramel mold by lining bottom with parchment paper. Lightly coat with vegetable oil.
Combine water, corn syrup, and sugar in pan being careful not to get sugar on sides of pan. Gently stir until sugar is moistened.
Heat on medium heat until it starts to boil. Place lid on for 1 to 2 minutes. Remove lid and place candy thermometer in. Continue heating until mixture comes to 320 degrees. Add a small portion of cream and butter mixture being careful not to overflow pan with bubble surge. Continue pouring small amounts in until all of the mixture is added stirring in between with the base of the candy thermometer.
Continue to heat until it comes to 240 for a soft caramel or 245 for a harder caramel.
Immediately pour into mold. Allow to cool for 1/2 hour and then add a sprinkling of course salt. Allow to cool fully or place in fridge. Cut apart and enjoy.