Ingredients:

  • 2 cups (400g) granulated sugar
  • 1 cup (340g) light corn syrup
  • 1 cup (227g) unsalted butter, cubed
  • 14 oz (397g) sweetened condensed milk
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon flaky sea salt (for topping)

Instructions:

  1. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, light corn syrup, cubed butter, sweetened condensed milk, and heavy cream.
  3. Set the saucepan over medium heat. Stir constantly using a heat-resistant silicone spatula until the butter is completely melted and the mixture is uniform.
  4. Clip a candy thermometer to the side of the pot, ensuring the bulb is submerged but not touching the bottom of the pan.
  5. Increase the heat slightly to maintain a steady boil. Stir frequently to prevent milk solids from scorching on the bottom of the pan.
  6. Continue cooking until the mixture reaches exactly 245°F (118°C), which is the firm-ball stage. The caramel will be a deep amber color.
  7. Remove from heat immediately and stir in the vanilla extract and fine sea salt. Pour the mixture into the prepared pan.
  8. Let the caramels cool for 20 minutes, then sprinkle with flaky sea salt. Allow to set completely for at least 4 hours before cutting into 64 squares.