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Generously grease a large 9x13 inch glass dish or jelly roll pan with non-stick cooking spray.
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In a large heavy bottomed TALL pot, combine brown sugar, cream, corn syrup and butter.
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Cook at medium heat until you candy thermometer reaches 250 (hard ball stage) degrees, stirring frequently.
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When caramel gets to about 240 degrees you are going to need to stir constantly, but it will only be for about 5 minutes until it reaches 250 degrees.
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Once caramel has reached hard ball stage, remove from heat and add vanilla, and salt, stir a few more times to combine.
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CAREFULLY pour caramel into greased pan.
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Let sit and cool for 3 hours.
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Cut into small squares and sprinkle with sea salt flakes.
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Wrap in wax paper or clear caramel wrappers.