Christmas Caramels

Combine sugar, salt, corn syrup and 1/3 of the cream.

Place in saucepan and stir over moderate heat until the sugar dissolves. Reduce the heat and continue cooking, without stirring, until a candy thermometer reaches 236°.

While the syrup is cooking, heat remaining cream over hot water in a double boiler.

When the syrup reaches 236°, slowly add half of the remaining cream and let it reach 236° again.

Add remaining warm cream and cook, stirring, until the temperature reaches 242° to 244°.