Yields: 30+ pieces
1. Add cream, butter, corn syrup (or glucose or honey) and flavoring to pot over medium heat, stir until the sugar has dissolved and then use a thermometer stirring occasionally (don't let it scorch on the bottom), cook until the mixture reaches about 248F. You can test the consistency by putting some of the mixture into an ice bath. it should be moldable into a ball and hold its shape for a bit.
2. If you're happy with the consistency, pour out onto parchment or a silicone mat. If you have caramel rulers, use those otherwise, you can use a folded piece of aluminum foil in a pan to contain the caramel when cooled, cut and wrap or dip in chocolate