1 cup granulated sugar
1 tbsp light corn syrup
¼ cup water
½ cup heavy cream, warmed
2 tbsp butter, softened
2 tsp fine grain sea salt
1 ½ tsp vanilla extract
In a medium size heavy gauge pot, over medium/ low heat, stir together the sugar, corn syrup and water. Place a candy thermometer in the pot, making sure that the tip is in the sugar mixture.
Over medium/high heat, stir the sugar until it completely dissolves and the syrup is bubbly. Stop stirring and allow the mixture to boil until it turns a deep amber. (the mixture should be at 350° when this occurs)
Immediately remove the pot from the heat, and slowly add the warm cream.
Stir the mixture until smooth. (if lumps appear, return to the heat to dissolve)Stir in the butter and salt. Mix well.
Allow to cool for 3-4 minutes and add the vanilla.
Keeps in the refrigerator for approximately 3 weeks.