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For the buttercream icing:
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Pour the granulated sugar into a medium sized, heavy bottom pot. Add the water to the sugar, but do not stir it. Heat the sugar mixture over medium high heat until boiling. Do not stir the sugar mixture at any point. Allow the sugar mixture to boil for several minutes. The sugar will begin to caramelize and turn a light amber color in the center. Caution: the sugar will turn quickly at this point, so watch it carefully so that it doesn't burn. Once you've reached your desired dark amber color, lift the pot off the heat and working quickly, gently swirl the pot for 10 or 15 seconds until the color is uniform throughout.
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With the pot off the heat, slowly add the cream while stirring continuously. The sugar will clump and become tough to stir, but continue mixing until the sugar remelts and the caramel is smooth. If necessary, place the pot back onto the warm element (without turning the heat back on) to raise the temperature enough to finish melting the sugar that may have clumped. Then set it aside and let the caramel cool until it is no longer warm but is still pourable. You may put the caramel into the fridge for 20 to 30 minutes to speed up the cooling process, but give it a stir every 5 minutes.
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In the bowl of your stand mixer, cream the butter and shortening until smooth. Add the salt and the vanilla. Mix well. Add half of the icing sugar and mix well. Add the remaining icing sugar and beat the icing for several minutes until it is fully incorporated.
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With the mixer running on low, gently pour the cooled caramel into the bowl in a steady stream down the side of the bowl. Increase the speed and continue to beat the icing until it is light and fluffy.
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If your caramel was too warm when added to the icing, your icing will become runny. Simply refrigerate the icing for 15 minutes, then beat the icing again.
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For the salted caramel candy shards:
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Line a large rimmed baking sheet with parchment paper and set it aside.
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Pour the granulated sugar into a medium sized, heavy bottom pot. Add the water to the sugar, but do not stir it. Heat the sugar mixture over medium high heat until boiling. Do not stir the sugar mixture at any point. Allow the sugar mixture to boil for several minutes. The sugar will begin to caramelize and turn a light amber color in the center. Caution: the sugar will turn quickly at this point, so watch it carefully so that it doesn't burn. Once you've reached your desired dark amber color, lift the pot off the heat and working quickly, gently swirl the pot for 10 or 15 seconds until the color is uniform throughout.
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Quickly pour the caramel onto the parchment paper and working quickly and carefully, lift the edges of the parchment paper causing the caramel to spread over the parchment paper in an even layer, or as even as possible. The caramel will harden quickly, so you must work quickly. Sprinkle the candy generously with salt before it hardens. Once the candy has hardened, break it into pieces.
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This recipe makes enough to generously ice 24 cupcakes or a 3 layer cake. You can easily half this recipe, or simply freeze any remaining icing to use later.
