Making caramel at home takes a bit of patience, but these salted caramels are so worth it.
Gather a candy thermometer, loaf pan, aluminum foil and silicone spatula. Line the pan with foil before beginning anything else and give it a quick coat of cooking spray.
Next, get your ingredients ready. You will need cream, room temperature butter, sugar, light corn syrup, vanilla extract and salt.
Add the cream, half of the butter, vanilla extract and ½ teaspoon of salt to a small saucepan. Cook until warm; remove from the heat. Cover with the lid or foil to keep warm.
Add the sugar and corn syrup to a medium saucepan. Stir over medium heat until the sugar dissolves, and then allow the syrup to cook until it reaches a temperature of 310 degrees F.
You may notice that some sugar granules stick to the sides of the pan. Use a wet pastry brush to brush them down back into the syrup.
Stay close when you are working with sugar and make sure you watch that candy thermometer closely. We are looking for 310 degrees F.
Once you reach 310 degrees, remove the pan from the heat and take out the candy thermometer. Slowly pour in the warm cream mixture. The syrup will bubble, which is normal, but don’t let it spill over the pan. Use the spatula to stir until the caramel is smooth.
Place the pan back onto the heat along with the candy thermometer. Bring the caramel to 260 degrees F.
Once you reach 260 degrees, remove the pan from the heat and add in the remaining butter. Stir until it has melted and the caramel is smooth. Pour the caramel into the prepared loaf pan. Wait 8 to 10 minutes and then sprinkle course sea salt on top. Cool completely.