Ingredients:

  • 1 cup (227g / 8 ounces) unsalted butter, cut into 1-tablespoon pieces
  • 1 cup (240ml / 8 fluid ounces) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 cup (200g / 7 ounces) granulated sugar
  • ½ cup (120ml / 4 fluid ounces) light corn syrup
  • ½ teaspoon sea salt (plus more for sprinkling)
  • Butter or non-stick cooking spray

Instructions:

  1. Butter or spray an 8x8 inch baking pan and line with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a small saucepan, combine butter and heavy cream over low heat. Stir occasionally until butter is melted. Remove from heat and stir in vanilla extract. Set aside.
  3. In a heavy-bottomed saucepan, combine granulated sugar, corn syrup, and salt. Cook over medium heat, stirring constantly until the sugar melts and becomes an amber colour.
  4. Carefully pour the warm butter and cream mixture into the sugar mixture. Be prepared for it to bubble vigorously!
  5. Continue cooking, stirring constantly, until the candy thermometer registers 245°F (118°C) for firm-chewy caramels.
  6. Immediately pour the caramel into the prepared pan. Sprinkle with sea salt.
  7. Let cool completely at room temperature, then chill in the refrigerator for at least 2 hours, or preferably overnight, before cutting.
  8. Lift the caramel from the pan using the parchment paper overhang. Cut into squares or rectangles. Wrap individually in wax paper or cellophane.