2 1/2 cups cane syrup (corn syrup is ok too)
1 cup granulated sugar
1 cup brown sugar
1 cup heavy cream
1 cup whole milk
3 tablespoons butter, softened
sea salt (think large coarse crystals like the maldon type)
Line a 9x9 baking pan with parchment paper and grease. Paper should hang over the sides of the pan. Add all ingredients excluding sea salt into a large pot. Cook over medium low heat, stirring until sugar dissolves. Cook until candy thermometer reads 248 degrees. Carefully pour into papered baking dish. Let set about 4 hours.
Once cooled and set, remove paper and caremel, placing each onto cutting board. Sprinkle both sides generously with sea salt. Grease knife so caramel doesn't stick when cutting. Cut into small pieces and wrap with parchment paper or candy wrappers. Store in air tight container in a cool place.