• 1 and ½ cups sugar
  • ½ cup corn syrup
  • ¼ cup water
  • ⅓ cup heavy cream
  • 6 tablespoons butter
  • ⅛ teaspoon salt
  • ¼ teaspoon vanilla
  • Sea salt
  1. Line an 8x8 pan with parchment paper.
  2. Combine sugar, corn syrup, and water in a large stock pot over medium low heat until sugar is dissolved, stirring occasionally.
  3. Increase heat to medium-high. Do not stir. Allow to simmer for 15 minutes until sugar turns a medium amber color.
  4. Remove from heat and add heavy cream, butter, and salt. Stir slowly to incorporate. Add vanilla and stir.
  5. Pour into prepared pan. Sprinkle sea salt over top of caramel.
  6. Allow to set at room temperature for 1 hour.
  7. Cut into squares or divide and roll into wax paper.
Recipe by Rachel Schultz at