Salted Caramel Candy

Instructions

1. 1

   Line an 8x8 inch square baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment.

2. 2

   In a heavy-bottomed saucepan, combine the sugar, butter, heavy cream, corn syrup, and 2 teaspoons of sea salt over medium heat.

3. 3

   Stir constantly until the butter melts and the sugar dissolves completely, about 3-4 minutes.

4. 4

   Once the mixture begins to boil, attach a candy thermometer to the side of the pan. Stop stirring and let it cook undisturbed until it reaches 248°F (120°C) - this is the firm ball stage and will take about 12-15 minutes.

5. 5

   Watch carefully as the temperature approaches 245°F, as it can climb quickly. The mixture should be a deep golden amber color.

6. 6

   Once it reaches 248°F, immediately remove from heat and stir in the vanilla extract.

7. 7

   Carefully pour the hot caramel into the prepared pan. Work quickly as it will begin to set.

8. 8

   While still warm, sprinkle the flaky sea salt evenly over the top of the caramel.

9. 9

   Let the caramel cool completely at room temperature for at least 2 hours, or refrigerate for 1 hour until firm.

10. 10

    Once set, lift the caramel out using the parchment overhang and place on a cutting board.

11. 11

    Using a sharp knife lightly greased with oil, cut into 1-inch squares or rectangles.

12. 12

    Wrap individual candies in wax paper or cellophane squares, twisting the ends to seal.