Butter the baking pan. Line it with parchment paper, leaving enough to hang over the edges to be able to lift it later.

In a heavy bottom saucepan, combine the cream, sugar, butter and syrup and heat at medium heat. Cook, stirring, until the sugar has been dissolved. Reduce the heat to medium-low and continue to cook, stirring occasionally until the mixture changes color to dark golden and thickens slightly. I prefer to use a candy thermometer and remove the saucepan from the heat source when the thermometer reads 248ºF. It will take anywhere from 30 to 45 minutes.

Stir in the sea salt, vanilla and chopped ginger. Pour the mixture into the 9x12 pan. Let rest at room temperature overnight.

The next day, lift the caramel out of the pan and place on a cutting board. Cut the caramels any size you wish —mine are about 1x2 inches. Wrap them in cut to size wax paper.