1 cup dark corn syrup
1 cup granulated sugar
1 cup packed light brown sugar
1 cup heavy cream
3 tbsp butter
1/4 tsp pure orange oil
1/2 tsp Maldon sea salt
Line an 8 inch square baking pan with foil and lightly oil.
Combine corn syrup, sugars and heavy cream in a large saucepan. Simmer until the mixture registers 240 degrees F on a candy thermometer. This will take about 30 minutes but watch closely! And be careful - this is a really hot mixture.
Remove the pan from heat and stir in the butter, the orange oil and half of the salt. Pour into prepared pan and let cool 30 minutes. Scatter the remaining salt over the caramel. Using a fork, lift the caramel out of the pan. Let it cool completely.
With a sharp knife cut caramel into bite-sized pieces. Wrap tightly to keep it fresh.