Now to get started.
Place your pan on the stove and put the butter into it. Keep the heat low. Once the butter has melted about half way put the hash into it.
Stir the hash in while the butter is melting. Use your spoon to break down any chunks of hash. When the butter has melted and the hash is broken up so there are almost no pieces add 1 cup of the heavy whipping cream and stir it up. Remember the heat needs to stay on low so you do not burn the cream and butter.
After mixing the cream, butter, and hash add the 2 cups of sugar, 1/4 tsp salt, and the corn syrup. Mix this all together gently. Be careful not to get any sugar stuck to the side of the pan. This will make crystals in you caramels when they set up.
Once mixed up it will look like this.
Now you need to set the flame on your stove. If you have a electric stove sorry sell something and get a good stove. You want to keep the stove on medium low. If it is to hot the butter will separate a leave oil on your caramels at the end. Plus you want to make sure you have enough time to activate the hash.
Here is the flame size I use with my big pan.
When it first starts to boil it should look like this.
After it gets going it will look like the next picture. Notice in the above picture the ingredients on the side of the pan. They got there when I stirred the stuff up. In the next picture you can see that the bubbling has raised the top up over this stuff. Do not stir this mix up very much or try to clean the pan sides unless you want gritty texture in your caramels.
Notice I have placed my candy thermometer on the side of the pan. It should be pushed all the way to the bottom of the pan then pulled back up about a half inch off the bottom.