Makes About 2 1/2 Pounds
1 Cup Butter
2 Cups Sugar
2 Cups Light Corn Syrup
2 Cups Heavy Cream
2 Tsp Vanilla Extract
1 Tbsp Habanero Salt
In a pasta pot or large sauté pan, add sugar, corn syrup, half of the whip cream. Cook on low/medium heat until sugar dissolves, stirring gently.
Once mixture comes together, add lid to the pot for 3-4 minutes. This helps to wash down the sugar crystals that form in the pot.
Add a candy thermometer and keep simmering, stirring once in a while, until thermometer reads 224º.
Now add the remaining cup of heavy cream and continue to cook until the thermometer reads 248º.
Carefully put the mixture onto a prepared sheet pan.
Let it cool for 4-6 hours, make sure it is cool and just slightly sticky before adding the Habanero Salt. You want the salt to remain crunchy and whole, not melted.
Cut into pieces, and you can wrap them, or enjoy them as they are!