Contributed by: Bree Hester
www.bakedbree.com

Gather your ingredients. Line a 9x9 inch pan with parchment paper and coat with cooking spray. Set aside.

In a saucepan, combine butter, cream, vanilla, whiskey and salt. Bring the mixture to a boil; stir frequently. Remove from the heat and set aside.

In a large saucepan, mix together sugar, corn syrup and water. Boil over medium-high heat. Do not stir.

So that the sugars don’t crystallize, I keep a cup of water and a pastry brush next to the stove to wipe down the sides of the pan.

Boil until the sugar turns a light golden color and reaches 310 degrees on a candy thermometer.

When the sugar reaches 310 degrees, add the heavy cream mixture. It will bubble and boil.

At this point, you can stir the mixture and let it cook until it reaches 248 degrees.

Pour the caramel into the prepared pan and let it sit for 10 minutes.

Sprinkle generously with sea salt; let cool completely.

Cut into squares and wrap in parchment paper. Give as gifts or keep for yourself. I won’t tell!