- ¼ teaspoon salt
- ¼ cup light corn syrup
- 3 cups sugar
- 1 ½ cups heavy cream
- 1 tablespoon cold unsalted butter, plus more for pan
1. Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, corn syrup, and salt into a med...