Ingredients:

  • 1 cup Heavy Cream (35% fat), warmed
  • 1/2 cup (1 stick) Unsalted Butter, cut into 1-inch cubes, room temperature
  • 1/2 teaspoon Fine Sea Salt (for dairy mixture)
  • 2 cups Granulated Sugar
  • 1/2 cup Water
  • 1/4 cup Light Corn Syrup (or liquid glucose)
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Flaky Sea Salt (e.g., Fleur de Sel) for finishing

Instructions:

  1. Prep the Pan: Line the 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to act as handles. Lightly grease the paper.
  2. Prep the Dairy: In a separate small saucepan, combine the cream, butter, and fine sea salt. Warm the mixture gently over low heat until the butter is melted and the mixture is steaming slightly—do not boil. Keep this mixture warm.
  3. Start the Caramel: Combine the sugar, water, and corn syrup in the large, heavy-bottomed saucepan. Stir the mixture briefly just until all the sugar is moistened. Attach the candy thermometer.
  4. Boil the Syrup: Heat the mixture over medium-high heat. Do not stir after this point. As the mixture boils, use a wet pastry brush to wash down any sugar crystals splashing onto the sides of the pan.
  5. Cook for Color: Cook the syrup until it turns a deep, rich amber color (around 340°F / 170°C). Remove the saucepan from the heat immediately when the desired color is reached.
  6. Temper the Caramel: Slowly and very carefully pour the warmed cream/butter mixture into the hot caramel (Warning: the mixture will bubble up vigorously). Whisk gently but continuously until fully incorporated.
  7. Final Cook: Return the saucepan to medium heat. Bring the mixture back to a boil, stirring constantly. Cook the caramel until the thermometer reads 248°F (120°C) (the Firm Ball Stage). Do not rush this stage.
  8. Finishing: Remove the caramel from the heat immediately. Stir in the vanilla extract.
  9. Setting: Pour the caramel mixture quickly and evenly into the prepared baking pan. Do not scrape the bottom of the pan. Allow the caramel to cool undisturbed on the counter for 5–10 minutes.
  10. Salt and Cool: Sprinkle the top liberally with the flaky sea salt. Allow the caramel to cool completely and set firm at room temperature (minimum 2 hours).
  11. Cut and Wrap: Once firm, use the parchment handles to lift the block of caramel out of the pan. Use a sharp, lightly oiled knife to cut the caramel into 1-inch (2.5 cm) squares. Wrap each piece individually in wax paper or cellophane for storage.