Directions
Lightly oil a 9 x 5-inch loaf pan.
Cut butter into 8 pieces and place in a microwave safe bowl along with heavy cream.
Heat in microwave for 1 to 2 minutes, until hot and butter is melted.
Place water, corn syrup and sugar in a pot. Place a candy thermometer in pot.
Heat over medium-heat until sugar reaches 320°F.
Pour one sixth of cream and butter mixture into the sugar and stir. Be careful as it will bubble violently.
Repeat until all the cream and butter is incorporated into the sugar.
When the sugar returns to 250°F, carefully pour into the prepared pan.
After 20 minutes, sprinkle sea salt over the caramel. Let cool for another 2 to 3 hours before serving.