# 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
# Steps:
01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly butter the parchment.
02 - In a small saucepan, combine the heavy cream and butter. Warm over medium heat until the butter melts and the 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 to combine, then cook over medium heat without stirring until the sugar dissolves.
04 - Increase heat to medium-high and bring to a boil. Cook without stirring until the mixture reaches a light golden color and 320°F on a candy thermometer.
05 - Carefully pour the warm cream and butter mixture into the caramelized sugar (it will bubble vigorously). Stir constantly and cook until the mixture reaches 245°F for soft caramels or up to 250°F for firmer texture.
06 - Remove from heat and stir in pure vanilla extract and fine sea salt.
07 - Immediately pour the hot caramel into the prepared pan. Let sit for 5 minutes, then sprinkle 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.
