Salted Caramel Filling

• 2 1/2 cups sugar
• 2/3 cup water
• 1 tablespoon light corn syrup
• 3/4 cup heavy cream
• 2 1/2 teaspoons sea salt, preferably fleur de sel

1. Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan.
2. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.
3. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360F.
4. Remove from heat; slowly pour in cream (mixture will spatter) and stir with a wooden spoon until smooth.
5. Stir in sea salt.
6. Use immediately; if at any time caramel begins to harden, reheat gently until pourable.

sugar, water, light corn syrup, heavy cream, salt

Taken from www.epicurious.com/recipes/food/views/salted-caramel-filling-389838 (may not work)