Ingredients:

  • 1 cup (200g) granulated white sugar
  • 1/2 cup (115g) unsalted butter, cubed and room temperature
  • 1 cup (240ml) heavy cream, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 tsp (6g) flaky sea salt

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Place granulated sugar in a heavy-bottomed saucepan over medium heat. Stir constantly with a spatula until the sugar liquefies into a golden-amber mahogany syrup; do not let it burn.
  3. Reduce heat to low. Carefully stir in the cubed butter one piece at a time until fully incorporated.
  4. Slowly pour in the heavy cream and stir until the mixture is smooth and glossy.
  5. Increase heat to medium and use a digital candy thermometer to boil the mixture, stirring occasionally, until it reaches exactly 245°F (118°C).
  6. Remove from heat immediately and stir in the vanilla extract.
  7. Pour the caramel into the prepared baking pan and sprinkle the surface evenly with flaky sea salt.
  8. Allow the caramels to chill for 2 hours until completely set.
  9. Using a chef's knife, slice the set caramel into 20 equal pieces.