Ingredients

• granulated sugar - 1 cup
• unsalted butter - ½ cup
• heavy cream - ½ cup
• sea salt - 1 teaspoon
• vanilla extract - 1 teaspoon

Instructions

1. 1.

   Line an 8x8-inch baking dish with parchment paper and set aside.

2. 2.

   In a medium saucepan over medium heat, melt the sugar until it turns a golden amber color, stirring constantly.

3. 3.

   Once the sugar is melted, carefully add the butter and stir until completely melted and combined.

4. 4.

   Slowly pour in the heavy cream while stirring, as the mixture will bubble vigorously.

5. 5.

   Continue to cook the mixture for about 5-7 minutes, or until it reaches 240°F (115°C) on a candy thermometer.

6. 6.

   Remove from heat and stir in the sea salt and vanilla extract until well combined.

7. 7.

   Pour the caramel mixture into the prepared baking dish and let it cool at room temperature for at least 2 hours.

8. 8.

   Once cooled, remove the caramel from the dish and cut it into squares.

9. 9.

   Wrap each piece in wax paper or store in an airtight container.