Ingredients

• Granulated sugar - 1 cup
• Light corn syrup - ¼ cup
• Water - ¼ cup
• Heavy cream - 1 cup
• Unsalted butter - 4 tablespoons
• Vanilla extract - 1 teaspoon
• Sea salt - 1 teaspoon
• Flaky sea salt - 1 teaspoon

Instructions

1. 1.

   Line an 8-inch square baking dish with parchment paper and lightly grease it.

2. 2.

   In a saucepan, combine granulated sugar, corn syrup, and water. Stir over medium heat until sugar dissolves.

3. 3.

   Increase heat to medium-high and bring to a boil without stirring, until the mixture turns a deep amber color.

4. 4.

   In a separate small saucepan, combine heavy cream, butter, and sea salt. Heat until the butter melts and mixture is warm.

5. 5.

   Remove the sugar mixture from heat and carefully whisk in the cream mixture. It will bubble up vigorously.

6. 6.

   Return the pot to medium-low heat and cook, stirring constantly, until the caramel reaches 245°F (118°C) on a candy thermometer.

7. 7.

   Remove from heat and stir in vanilla extract.

8. 8.

   Pour the caramel into the prepared baking dish and let it cool for 5 minutes, then sprinkle the flaky sea salt on top.

9. 9.

   Let the caramel set at room temperature for at least 4 hours or until firm.

10. 10.

    Cut into small squares and wrap each piece in parchment or wax paper.

Nutritional Facts