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Line an 8x8 inch baking pan with parchment paper, leaving an overhang on all sides. Secure the parchment paper with binder clips if needed. Set aside.

In a heavy-bottomed 3-quart saucepan, combine the heavy cream, granulated sugar, and light corn syrup. Stir gently to combine.

Attach a candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom of the pan. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent scorching.

Once boiling, reduce the heat to medium and continue to cook without stirring until the mixture reaches 245°F (firm ball stage). This will take approximately 10-15 minutes. You can test the caramel by dropping a small amount into a bowl of cold water; it should form a firm, pliable ball.

Immediately remove the saucepan from the heat. Carefully stir in the unsalted butter pieces and fine sea salt until fully incorporated and melted. The mixture will be very hot.

Pour the hot caramel mixture into the prepared 8x8 inch baking pan. If desired, sprinkle flaky sea salt over the top of the warm caramel.

Allow the caramel to cool completely and set at room temperature for at least 2 hours, or until firm. Do not refrigerate, as this can make the caramel too hard.

Once firm, use the parchment paper overhangs to lift the block of caramel out of the pan and place it on a cutting board.

Using a sharp, lightly oiled knife, cut the caramel block into 1-inch wide strips. Then, cut each strip into 1-inch pieces, creating individual caramels.

Wrap each caramel individually in small squares of wax paper or parchment paper to prevent sticking. Store in an airtight container at room temperature for up to 2-3 weeks.


Line an 8x8 inch baking pan with parchment paper, leaving an overhang on all sides. Secure the parchment paper with binder clips if needed. Set aside.

In a heavy-bottomed 3-quart saucepan, combine the heavy cream, granulated sugar, and light corn syrup. Stir gently to combine.

Attach a candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom of the pan. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent scorching.

Once boiling, reduce the heat to medium and continue to cook without stirring until the mixture reaches 245°F (firm ball stage). This will take approximately 10-15 minutes. You can test the caramel by dropping a small amount into a bowl of cold water; it should form a firm, pliable ball.

Immediately remove the saucepan from the heat. Carefully stir in the unsalted butter pieces and fine sea salt until fully incorporated and melted. The mixture will be very hot.

Pour the hot caramel mixture into the prepared 8x8 inch baking pan. If desired, sprinkle flaky sea salt over the top of the warm caramel.

Allow the caramel to cool completely and set at room temperature for at least 2 hours, or until firm. Do not refrigerate, as this can make the caramel too hard.

Once firm, use the parchment paper overhangs to lift the block of caramel out of the pan and place it on a cutting board.

Using a sharp, lightly oiled knife, cut the caramel block into 1-inch wide strips. Then, cut each strip into 1-inch pieces, creating individual caramels.

Wrap each caramel individually in small squares of wax paper or parchment paper to prevent sticking. Store in an airtight container at room temperature for up to 2-3 weeks.
