I researched a few of the recipes found all over Pinterest & the adapted them to work for me & what I had on hand.
2 Cups of Granulated Sugar
1 Cup of Light Corn Syrup
2 Cups of Heavy Cream (I used Ultra Pasteurized some recommend not to use this)
5 Tablespoons of Unsalted Butter
1 Teaspoon of Vanilla Extract
½ Teaspoon of Salt
1 tablespoon of Sea Salt
Make sure you have a candy thermometer on hand and parchment paper.
One: Have Patience this takes about an hour but sooooo worth it J
Two: Combine One cup of Heavy Cream, the Sugar, Corn Syrup & Salt in a sauce pan (make sure it’s rather deep as the caramel will bubble) at medium heat.
Three: Stir the mixture constantly at medium heat bringing it to boil.
Four: As the mixture boils add the second cup of cream. Do this very slow, as the addition of the cream may cool the caramel too quickly.
Five: Lower the temperature to low/medium & allow the mixture to boil for approximately 6 minutes. No stirring.
~ During this time I lined a pan with the parchment paper lightly butter ~
Six: Add the butter one tablespoon at a time stirring after each spoonful melts.
Seven: Add the candy thermometer; allow the mixture to boil until its hits 250 degrees* while stirring occasionally. This takes about 35 minutes, the mixture will begin to become more golden & a little thicker.
Eight: Once you reach 250 degrees remove quickly & add your vanilla extract.
Nine: Pour your caramel into the pan. Do not scrape as you pour as this will cause the caramel to crystallize before it settles.
Ten: Allow the caramel to cool at room temperature. Once cooled sprinkle with Sea Salt & cut. To wrap individually use pieces of wax paper.
*(If your temperature is not climbing steadily you may need to adjust the heat, it will vary on each stove