Christmas Caramels

Directions

1. 1
   Combine sugar, salt, corn syrup and 1/3 of the cream.
2. 2
   Place in saucepan and stir over moderate heat until the sugar dissolves. Reduce the heat and continue cooking, without stirring, until a candy thermometer reaches 236°.
3. 3
   While the syrup is cooking, heat remaining cream over hot water in a double boiler.
4. 4
   When the syrup reaches 236°, slowly add half of the remaining cream and let it reach 236° again.
5. 5
   Add remaining warm cream and cook, stirring, until the temperature reaches 242° to 244°.