It took three thermometers (two were outrageously inaccurate), 3 recipes (tried 2 last year), new recipe and 3 batches later... I think I found the one that gave me the texture I was looking for.

1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
2 teaspoons fleur de sel, plus more for sprinkling

1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Easy recipe and yield good results. Heat cream + butter + salt, cook sugar + corn syrup + water to golden, then pour cream mixture to caramel. Cook to 248°. firm ball stage. They hold their shape and I used Lyle's Golden Corn Syrup (instead of corn syrup).

Merry Christmas everyone!