Prepare a 9x5 inch loaf pan by lining it with parchment paper and greasing it thoroughly with nonstick spray. Combine butter and cream in a microwave-safe measuring cup and microwave for 1 to 2 min., or until butter has melted. Set aside.

Combine corn syrup and water in a small pot. Add sugar and stir to incorporate. Use a pastry brush dipped in water to brush away all of the sugar granules that have stuck to the side of the pot (this will help prevent the caramel from crystallizing later). Heat over medium heat until sugar mixture comes to a boil, stirring with a wooden spoon if needed to distribute sugar. Do not stir after the sugar has come to a boil—instead, move the pot in a circular motion to gently swirl the mixture. 

Place a candy thermometer in the pot. Cook sugar for 5 to 10 min., or until sugar reaches a temperature of 320 degrees on the candy thermometer. As the sugar cooks, continue to brush sugar granules off the side of the pot with the wet pastry brush. Once caramel has reached 320 degrees, stream in cream/butter mixture while carefully stirring. The sugar mixture is extremely hot and will bubble and rise with the addition of the cream, so do it very slowly. Cook for an additional 5 to 10 min., or until the mixture comes back up to a temperature of 250 degrees. Pour caramel immediately into prepared loaf pan. Cool for 10 to 20 min., then sprinkle the top with salt. Let cool completely, at least 6 hours or overnight.

Instead of setting into candies, use warm caramel to coat apples, rim a mug for hot cider, toss with popcorn, or drizzle onto ice cream.

ITEMS IN THIS RECIPE

Whiskey Barrel Smoked Sugar

29

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Natural Maple Extract

39

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Madagascar Vanilla Bean Paste

92

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Hawaiian Black Lava Sea Salt

69

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