ingredients

• 1 cup unsalted butter
• 2 1/2 cups light brown sugar, firmly packet
• 1/4 tsp coarse sea salt
• 1 cup light corn syrup
• 14oz can sweetened condensed milk
• 1 tbsp vanilla extract

instructions

1. In a large heavy bottom sauce pan/pot on medium heat- melt butter.
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2. Combine sugar, salt, corn syrup and sweetened condensed milk.
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3. Once the butter is fully melted, combine remaining ingredients in the large pot on the stove. Turn heat up to medium-high until mixture begins to boil (10-15 minutes).
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4. When the mixture begins to boil, turn the temperature down to medium, add the candy thermometer and set to Firm Ball Stage (248 ° F) and stir constantly. This can take 20-30 minutes.
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5. Once the mixture has reached 245 to 248 ° F and become thick and paste like and is a deep dark caramel color, remove from the heat and stir in the vanilla. Careful as it will bubble rapidly during this step.
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6. Immediately pour the caramel into the prepared pan to cool. After 20-30 minutes of cooling, sprinkle the finishing sea salt all over the caramel.
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7. Allow to cool overnight to completely firm up. (But if you’re in a rush, put it in the fridge, but don’t cut it until it’s come back down to room temperature).
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8. Carefully pull the parchment paper with the caramels out of the pan and place on a large cutting board. Using a knife or pizza cutter (this works best), cut 1×1 inch squares and wrap in wax candy wrappers.
   

From https://eatmorecakebycandice.com/the-easiest-sea-salt-caramel-recipe/