Pepare the pan. Lightly brush the bottom of a  7.5" x 6" or loaf pan with a few drops of olive oil or melted butter. Press a piece of parchment paper into to pan, pressing the paper into the corners of the pan. The oil or butter will help keep the paper in place.

Prepare a water bath - fill a clean sink with a few inches of water. This will be used to shock the caramel in later steps.

Melt the butter - in a microwave safe cup or bowl melt the butter and heat the heavy whipping cream for 1 minute. The warming of the butter and cream will help lessen the temperature extreme when the mixture is poured into the hot sugars.

Cook the sugar - in a heavy bottom pan combine the water and corn syrup. Gently pour the sugar into the pan, keeping the sugar as close to the water as possible as not to allow the sugar to splash on the side of the pan.

Add the thermometer - add the thermometor to the pan and bring the sugar to a boil. As the sugar starts to boil either cover with a lid for 1 minute allowing the steam/moisture to fall back into the pan OR using the silicone pastry brush wipe water on the sides of the pan to disolve any sugar crystals. The sugar will start to take on a lovely caramel color around the edges. Boil until the thermometer reached 340 F.

Add the cream and butter - AS SOON as the thermoemter reaches 340 cut the heat off and SLOWLY pour in the heated heavy cream and butter mixture, gently whisking or stirring constantly. Be CAREFUL because there will be foaming of the hot sugar. Continue to SLOWLY pour the heated whipping cream and butter in a slow steady stream or pour the liquid into the pan in about 6 portions.

Continue to cook - Turn the heat back on to medium heat and continually stir the caramel until it reaches a temperature of 245 degrees. This will give you a soft caramel that pulls a string when you take a bite. I like to continue to heat the caramel to 250. It takes on a lovely warm caramel color and is still soft but less sticky and fluid when eaten.

Shock - this is something I learned in culinary school. The heat of the pan will continue to cook the sugar even after the heat is turned off. As soon you have reached your desired temperature or 245 or 250, emmeidately plunge the bottom of the pan into the prepared water bath. Just 5 seconds is needed. This will help stop the cooking process.

Pour - imediately pour the caramel into the prepared pan. Allow the pan to cool for 30 minutes at room temparature on a flat surface. Then place the caramels in the refirdgerator fo 3-4 hours or until cool to the touch. I prefer to allow them to cool over night.

Cut & Wrap - turn the slab on caramels out on a clean surface and using a ruler, mark out one inch lines. Sprinkle sea salt or another course flake salt over the caramels. Using a sharp long knife, press the knife into the caramels, cutting them into squares. Wrap in pieces of waxed paper.