In a medium saucepan, combine sugar, cream, bourbon, corn syrup, butter, vanilla, vanilla bean paste and salt. Heat over medium high heat, stirring until combined and bring to a boil. Attach a candy thermometer to the side and cook without stirring until temperature reaches 245 degrees F. If the mixture starts bubbling up at first (it may because of the cream, do NOT take your eyes off of it), stir a bit with a pastry brush and reduce heat until it’s a bit more caramely. The entire caramel process took me about 20-25 minutes, but may be a bit longer or shorter depending on your heat level and pan, so watch carefully.