Line an 8" square pan with foil and spray non-stick cooking spray on it.

Melt butter over low heat. Add sugar, cream and corn syrup - stir to mix. Bring to a boil over medium heat, stirring frequently. Continue cooking/stirring until the mixture reaches 200 degrees. After 200 degrees stir constantly and monitor the temperature closely.

When the mixture reaches 248 degrees, remove from heat and pour into 8" pan - do not scrape out of pot. Let cool 6-8 hours or until cool and set. Using foil, remove caramel from pan and turn over. Remove foil from caramel and cut up as desired.

Use large dutch oven or large (4-6 qt) heavy pot - something that can handle the higher temps of cooking candies.

Use candy thermometer to measure the temperature.