Ingredients:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt (plus extra for sprinkling)

Instructions:

  1. Line the baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
  2. In a medium saucepan, add the granulated sugar and place over medium heat.
  3. Stir continuously until the sugar melts into an amber syrup and reaches 350°F (175°C).
  4. Remove from heat and quickly stir in the butter until melted – be cautious as it may bubble up.
  5. Gradually pour in the heavy cream while stirring to combine; the mixture will bubble quite a bit.
  6. Place back on the heat and bring to a simmer. Monitor the temperature, cooking until it reaches 245°F (118°C).
  7. Remove from heat and stir in the vanilla extract and sea salt.
  8. Pour the caramel mixture into the prepared pan, smoothing it out evenly.
  9. Allow the caramels to set at room temperature for about 30 minutes to cool, then refrigerate.
  10. Once firm, use the parchment to lift the caramels from the pan. Cut into squares and sprinkle with extra sea salt before serving.