1 c sugar
1⁄4 c water
1⁄4 c light corn syrup
1 1⁄4 c heavy cream
4 T unsalted butter
1 t sea salt, plus extra for sprinkling
1 t vanilla extract
1. Line an 8-inch square baking pan with parchment paper. Lightly brush the paper with the vegetable oil.
2. In a small pot, bring the cream, butter, and one teaspoon of the sea salt to a simmer, over medium heat. Do not let it boil. Once it has reached a simmer, turn off the heat, and set it aside.
3. In a deep saucepan, combine the water, corn syrup, and sugar. Over medium-high heat, stir only until the sugar has dissolved. Then allow the mixture to boil, without stirring, until the mixture is a warm, golden brown. Watch very carefully, as the caramel can burn quickly toward the end. (It can be helpful to use a wooden spoon and drip some of the caramel onto a white plate to gauge the exact color.)
4. When the sugar mixture is done, remove it from the heat and slowly add the cream mixture to the sugar mixture. Be careful because it will bubble up violently. Stir in the vanilla.
5. Return the mixture to the heat and cook over medium heat until a candy thermometer reads 244 degrees, about 10-15 minutes. Pour the caramel into the prepared pan. (Don’t scrape the pot.) Refrigerate for a few hours, until firm.
6. Remove the caramel from the refrigerator and allow it to come close to room temperature. Pry the caramel from the pan. On a cutting board, cut the square in half. Using parchment paper, roll each piece of caramels into a tight 8 to 10 inch log. Sprinkle the logs with sea salt. Cut each log into 3⁄4 inch or 1 inch pieces. Individually wrap each caramel in glassine or parchment paper, twisting the ends. Store in the refrigerator or in an air-tight container.