100g Refined Granulated Sugar
100g Light Corn Syrup
3g Maldon Finishing Salt
1/2 cup Heavy Cream
Combine all ingredients and cook to 300 degrees F using a candy thermometer. You will notice that the mixture will turn a caramel color.
Take a half sheet pan, and place a silpat on it, pour the caramel mixture onto the silpat lined pan. Place another silpat over the mixture, and using a rolling pin, roll the mixture out into a thin layer.
Let the mixture cool and harden.
Pull off the top silpat, and break the caramel into shards. Use as garnish on your desserts!
Likewise, break the caramel into shards, and put into a dry food processor and puree until fine, sprinkle as a topping on cakes, ice cream or other desserts.
You can also pour this mixture into candy molds, this will make a great hard candy sucker/lollypop!