Recipe Review - Salted Caramels

I had a few people "taste test" these for me and here are the recipe and results:
Husband: "bleck!" "I'll take the plain ones please, too much salt."
Me: "Holy Crap! Good thing husband doesn't like them... MORE FOR ME!"
Krissy: "Oh My God!" That was all she said. After that her eyes rolled back into her head and she laid on the floor while begging for the recipe. "An A Plan for sure!"
Joe: "Very Good!" "Better than the usual caramel."
Co-Worker: "DELICIOUS!"
Co-Worker: "Beats dry banana bread hands down"
Co-Worker: "This is like a hug from little baby Jesus."

You should try them for yourself...

Salted Caramels

Ingredients:
1 cup heavy cream
5 tbs unsalted butter
2 tsp sea salt - plus some in a small bowl for pressing
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Equipment:
8 inch square baking pan
Candy Thermometer
Wax paper for wrapping (I cut mine into pieces about 4 x 3 inches and cut the caramels into pieces about the size of a small tootsie roll.)

Directions:
1. butter the bottom and sides of the pan and set aside
2. bring the cream, butter and sea salt to a boil in a small sauce pan; remove from heat and set aside
3. boil the sugar, corn syrup, and water in a heavy sauce pan, stirring until sugar is dissolved. Bring to a boil, without stirring but gently swirling pan; then cook without stirring until the mixture reaches 248 degrees, the firm ball stage (mine reached 252 degrees by accident so I took it off the heat to add the cream mixture - resulted in a firmer caramel)
4. carefully stir in the cream mixture - the mixture will bubble up. Simmer, stirring frequently, about 15 minutes. The temperature should not go higher than 250 degrees.
5. pour into prepared pan and cool for 2 hours or more
6. cut into pieces then press one side of the caramel into the sea salt and wrap in wax paper - I used one of these to cut them - scraper