Vanilla caramels with sea salt

Makes 4 dozen.

Butter (for the pan)

1 cup sugar

½ cup water

4 tablespoons unsalted butter, at room temperature

1 cup heavy cream, warmed

1 cup light corn syrup

¼ teaspoon sea salt

½ teaspoon pure vanilla extract

1. Line the bottom of an 8-inch square pan with foil. Butter the foil and the sides of the pan generously.

2. In a clean, dry high-sided saucepan, place the sugar. Pour the water around the wall of the pan to avoid splashing sugar crystals onto the sides of the pan. Set the pan over medium heat. Stir until the sugar dissolves completely. Bring to a boil and continue cooking on high heat until the sugar syrup turns an amber color. If you notice any crystals on the side of the pan, brush them down into the syrup with a pastry brush dipped into hot water.

3. Quickly turn off the heat, and with a wooden spoon or heat-proof rubber spatula slowly stir in the butter, cream, corn syrup, and salt. Set the pan over medium heat and stir until the mixture is thoroughly combined.

4. Clip a candy thermometer to the inside of the pan. Cook the mixture, without stirring, until the temperature reaches 248 degrees. Remove from the heat and stir in the vanilla. Pour the hot caramel into the prepared pan. Set aside to cool for 1 hour or until firm.

5. Turn the hardened caramel square onto a cutting board. Use a large chef 's knife to cut the candy into four quarters. Cut each quarter into 12 pieces. Wrap each caramel in wax paper. Caramels will keep for up to three weeks stored in an airtight container at room temperature.

Adapted from Tiny Trapeze Confections