Corn syrup 43/43
Heat cream, salt, and vanilla to 170°F. Set aside at 170°F in water bath.
Heat corn syrup and tagatose to 311°F.
Slowly add corn syrup mixture to cream mixture in increments and mix well.
Heat the combined mixture to 260°F and add butter. Continue stirring.
Heat to 86 brix.
Pour caramels into a silicone tray and let cool to room temperature.
Cut and package in the desired packaging.
Store at room temperature.