Prepare Pan

For this recipe I use a 9×5 pan also known as a loaf pan. Grease the pan with 1/2 Tablespoon vegetable oil. Cut a piece of parchment paper that will fit inside and up the sides of the pan. Lay the parchment paper on the counter top and grease the top potion. Then place the parchment paper in the loaf pan smoothing the corners the best you can and set aside.

Prepare Butter and Milk Mixture

Place heavy whipping cream and butter in a small sauce pan and melt over medium heat. Do not allow the mixture to come to a boil. Remove from heat and set aside. This process could be completed in the microwave but I prefer to use the stovetop method.

Caramelize Sugar

For this next step you’ll definitely need a candy thermometer or an instant read thermometer like the one I use. Put water, corn syrup and sugar into a medium sauce pan and stir only to incorporate ingredients with a wooden spoon. Cook over medium heat and bring mixture to boil. To achieve caramelization and the perfect caramel flavor/texture continue cooking until the mixture reaches 320 degrees Fahrenheit. If you feel the need to stir the mixture use the thermometer probe and do so gently otherwise there is no need to stir. The goal during this process is to avoid crystals from forming on the walls of the pot. If crystals do form gently brush them down with a wet pastry brush. Do not allow the probe to touch the bottom or sides if the pan while cooking.

Incorporate Melted Butter/Milk Mixture

This next step improves the texture, richness and flavor of the candy. The fat from the combination of butter and heavy whipping cream milk helps in preventing crystallization. So, once mixture reaches temperature of 320 degrees Fahrenheit slowly add the melted butter mixture. The ingredients will begin to foam up and boil rapidly. Add pure vanilla extract and gently stir ingredients with a wooden spoon and then allow ingredients to boil on their own. Continue cooking over medium heat and bring temperature up to 245 degrees Fahrenheit or to desired sugar concentration (see below bullet points).

* Soft-ball 235 – 240 degrees Fahrenheit produced 85% sugar concentration and a softer candy; gooey

* Firm-ball 245-249 degrees Fahrenheit produces 87% sugar concentration and a chewy candy; chewy

* Hard ball 250 – 265 degrees Fahrenheit produces 92% sugar concentration and a harder candy; hard

Pour and Cool

Remove pot from heat. Stir and then carefully pour hot caramel into prepared loaf pan. Allow caramel to cool for 30-minutes then sprinkle sea salt flakes on top if desired. Allow caramel to cool completely and then transfer to refrigerator for at least 1-hour prior to cutting.

Cut and Wrap

Remove caramel pan from refrigerator and lift parchment out of pan and place on a cutting board. Using a sharp knife cut caramel into desired shapes. For a longer shelf life wrap caramels individually in these clear cellophane wrappers. These candies can be stored at room temperature for a soft bite or in the refrigerator for a firmer bite.