Prepare for making these salted butter caramels by referencing the original recipe, lining an 8-inch by 8-inch pan with non-stick foil, and gathering the ingredients.
- - 1 cup heavy cream (whipping cream)
- - 5 tablespoons butter, cut into 5 pieces
- - 1 teaspoon sea salt
- - 1 1/2 cups granulated sugar
- - 1/4 cup light corn syrup
- - 1/4 cup water
In a small saucepan, bring the heavy cream, butter, and sea salt to a simmer. Once the butter has melted and the cream starts to bubble, remove the pan from the heat and set it aside.