Directions

1. Line 8-inch square baking pan with parchment paper, allowing paper to drape over sides. Spray parchment paper with cooking spray and set aside.

2. Combine water, sugar and corn syrup in saucepan, and bring to a boil over medium-high heat. Boil until mixture is warm golden brown in color, swirling pan occasionally. Do not stir.

3. Meanwhile, combine cream, butter and sea salt in smaller pot, and bring to a simmer over medium heat. Cook until butter melts and salt dissolves, and turn off heat.

4. Carefully pour cream mixture into saucepan with sugar mixture. Stir in vanilla with wooden spoon, and cook over medium-low heat until mixture reaches 248°F on candy thermometer.

5. Carefully pour hot caramel onto prepared baking pan, and sprinkle lightly with additional sea salt. Refrigerate until firm, about 3 hours.

6. When firm, lift caramel slab out of pan using parchment paper overhang, and transfer to cutting board, discarding parchment paper.

7. Cut caramel into 1-inch by 1-inch squares (prevent sticking by brushing knife with neutral-flavored oil prior to cutting, like grapeseed oil), and wrap individual caramels in parchment paper if not serving immediately.