In a saucepot, combine light-corn syrup and granulated sugar. Place over a low heat to allow the sugar to dissolve.

In a small, microwave-safe bowl, combine heavy whipping cream and unsalted butter. In 30-second burst, melt the butter into the cream.

Boil the sugar until it reaches 245° Fahrenheit. Then add in the heavy whipping cream mixture while the heavy whipping cream is still hot.

Pour into a square mold that is either silicone or lined with wax paper. Let cool.