Lightly oil a 9x5 loaf pan. Cut a piece of parchment to fit inside the bottom of the pan, leaving about an inch extra of parchment paper to go up the walls of the pan. Set aside.

Cut your stick of butter into 8 cubes. Add butter and cream to a microwave safe bowl. Microwave for 1-2 minutes, or until butter is completely melted. I would cover the bowl with a paper towel or napkin to prevent any butter explosions in your microwave. Set aside for later use.

In a medium-size saucepan over medium heat, whisk together corn syrup and water until well combined.

Gently add your sugar, making sure not to get it on sides of saucepan. Gently whisk the sugar into the corn syrup and water until well combined.

Bring sugar to a boil. Cover with lid for about 1 minute.

Remove lid and add your thermometer inside pot making sure it's touching the mixture so you get an accurate temperature.

Cook sugar for about 10-20 minutes until thermometer reaches 320 degrees F. it will turn a light amber color.

Carefully pour half of your butter and cream mixture into the pot and use your thermometer to stir it to combine. Add remaining half of butter and cream mixture. Stir until well combined.

Cook for another 5-10 minutes until temperature reaches 240 or 245 degrees F. Depending on how soft or hard you want your caramels. If you want them soft, cook until it reaches 240 degrees. If you want a more chewy and hard caramel, wait until it reaches 245 degrees.

Once you have reached your desired temperature, pour caramel into prepared pan. Let cook for about 20-30 minutes before sprinkling salt on top.

Let cool completely for about 3 1/2 hours before cutting into them and wrapping them, or serving them.

Enjoy!