# What You Need:
→ Dairy
01 - 1 cup heavy cream
02 - 5 tablespoons unsalted butter, cut into pieces
→ Sweeteners
03 - 1 1/2 cups granulated sugar
04 - 1/4 cup light corn syrup
05 - 1/4 cup water
→ Flavorings
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon fine sea salt
→ Finish
08 - Flaky sea salt, for sprinkling
# Directions:
01 - Line an 8x8-inch baking pan with parchment paper leaving an overhang on two sides. Lightly butter the parchment paper.
02 - In a small saucepan, heat heavy cream and butter over medium heat until butter melts and mixture is hot but not boiling. Remove from heat and set aside.
03 - In a large heavy-bottomed saucepan, combine granulated sugar, corn syrup, and water. Stir gently then cook over medium heat without stirring until sugar dissolves.
04 - Increase heat to medium-high and bring to a boil. Cook without stirring until the mixture turns light golden and reaches 320°F on a candy thermometer.
05 - Carefully pour the warm cream and butter mixture into the caramelized sugar, stirring constantly. Cook until mixture reaches 245°F for soft caramels, or up to 250°F for firmer texture.
06 - Remove from heat and stir in vanilla extract and fine sea salt.
07 - Immediately pour hot caramel into prepared pan. Let sit 5 minutes then sprinkle top evenly with flaky sea salt.
08 - Allow to cool completely at room temperature for about 2 hours. Lift out using parchment overhang and cut into 1-inch squares using a sharp knife.
09 - Wrap each caramel in wax paper or cellophane to prevent sticking.
