Line an 8x8 inch baking pan with parchment paper and set it aside.

In a large saucepan, combine granulated sugar, corn syrup, and butter over medium heat. Stir until the sugar dissolves.

Slowly add the heavy cream and brown sugar to the saucepan. Stir continuously to prevent burning.

Increase the heat and bring the mixture to a gentle boil. Cook for about 30 minutes, stirring constantly.

Use a candy thermometer to check the temperature. You want it to reach 245°F (soft ball stage).

Once at temperature, remove the saucepan from heat and stir in vanilla extract, salt, and almond extract.

Pour the mixture into the prepared baking pan. Let it sit for a few minutes to cool slightly.

Drizzle caramel sauce over the top and swirl it with a knife for a decorative effect.

Allow the candies to cool completely at room temperature before cutting into squares.

Once set, cut into squares and enjoy your Caramel Swirl Cream Candies!