Salted Caramels

• 2 Cups Heavy Cream
• 2 Cups Sugar
• 1 1/2 Cups Light Corn Syrup
• 1 Cup Milk
• 2 tsp. Vanilla
• 4 Tablespoons butter
• Sea Salt

1. Line a 13x9" baking pan with Parchment Paper or Foil and butter bottom. Let the lining hand over sides so you can remove easily from the pan.
2. In a heavy 4 Quart saucepan with a candy thermometer in place, heat cream, sugar and corn syrup over medium-high heat to boiling, stirring frequently. Continue cooking , stirring occasionally until temperature reaches 234@ or soft ball stage. *Gradually add the warm milk stirring constantly and cook until temperature reaches 246@, or firm ball stage.
3. *Meanwhile heat the 1 Cup of Milk and 2 Tbsp butter to a simmer. Cover and set aside .
4. Remove the saucepan from heat and stir in vanilla and 2 Tbsp butter.Also add some sea salt, (1/2 tsp), if desired. Pour into prepared pan and place on a wire rack to cool. After about ten minutes sprinkle sea salt on the top and press into caramel
5. When completely cooked, remove parchment and caramels from pan and cut caramels. To make cutting easier hold your knife over a flame to heat after each cutting. cutting

heavy cream, sugar, syrup, milk, vanilla, butter, salt

Taken from www.epicurious.com/recipes/member/views/salted-caramels-51555201 (may not work)