Prepare an 8x8 baking pan by greasing with butter and lining with parchment paper.
Add your cream, sugar, honey, corn syrup, salt, and vanilla beans in a large heavy-bottomed pot.
2 Cups + 2.5 tablespoon Heavy Cream, 2 ½ Cups Sugar, 2.5 Tablespoons Honey, ¾ Cup + 2 teaspoon Light Corn Syrup, ¼ Teaspoon Salt, ½ One Vanilla Bean, Scraped
As the caramel starts to cook it will bubble and rise significantly, so make sure the pot you use is large. I personally use a 5.5 qt dutch oven.
Place the dutch oven onto the stove and turn on the heat to medium-low. Stir the ingredients to combine as they start to warm with a spatula.
Monitoring with a candy thermometer, continue to cook contents until you’ve reached 248 degrees Fahrenheit. This should take approximately 20 minutes,
Once your caramel has reached 248 degrees, immediately stir in the butter which will slightly cool the caramel and prevent it from cooking any longer.
2 Tablespoons Unsalted Butter
Once the butter has fully incorporated, pour into an 8x8 baking pan lined with parchment and coated in baking spray or butter so that the caramel does not stick.
Top with flaky sea salt 10 minutes after the caramel has been poured into the pan. This allows the caramel to set slightly on the top so that the salt does not sink into the caramel.
2 Tablespoons Flakey Sea Salt
Let sit for at least 8 hours, preferably overnight so that it sets completely.
Remove caramel from the pan and place on a cutting board
Using a sharp knife, cut caramels into the size of your choosing. Then, wrap with small squares of parchment paper.
Note that because the caramel is so malleable, your fingerprints will appear if you don’t use gloves. As I love to give these caramels as gifts, I prefer to use gloves so that my fingerprints are not noticeable even if I am using clean hands.