Sea Salt Caramels

Yield: 65 caramels

Prep Time: 30 minutes

Total Time: 4 hours, 30 minutes

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Ingredients:

 * 1 and 1/2 cups heavy cream
 * 1 cup granulated sugar
 * 1/2 cup packed light brown sugar, (or dark brown sugar)
 * 1/3 cup light corn syrup
 * 1 teaspoon salt
 * 1 teaspoon pure vanilla extract
 * seeds scraped from 1/2 of a vanilla bean
 * 1 Tablespoon unsalted butter, softened (plus more for lightly buttering the pan)
 * coarse sea salt for topping

Directions:
Enjoy!
 * 1) Line an 8-inch square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the caramel once it has set. Lightly grease the foil with butter.
 * 2) Combine the cream, granulated sugar, brown sugar, and corn syrup in a 3-quart heavy duty saucepan over medium heat. Using a wooden spoon, stir constantly as the sugars dissolve. The mixture will be thick and cloudy looking.
 * 3) Once boiling, brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure not to let it touch the bottom.
 * 4) Cook and stir gently every minute or so until the temperature reaches 245°F (118°C). Immediately remove from heat and stir in 1 teaspoon of salt, the vanilla extract, vanilla bean seeds, and butter. The mixture may burst and bubble, so be careful stirring.
 * 5) Pour the hot caramel into the prepared baking pan and top with coarse sea salt. Allow to cool at room temperature, uncovered, for 4 hours or overnight (no need to cover).
 * 6) Once set, remove the caramel from the pan by lifting out the aluminum foil. Peel the foil off and, using a very sharp knife, cut into rectangles or squares. Wrap with candy wrappers, if desired.