Vanilla-Bean Sea Salt Caramels

1. Infuse Cream with Vanilla and Salt

Slice the vanilla bean lengthwise and scrape out the seeds using the tip of a paring knife. Combine the scraped vanilla bean seeds, heavy cream, butter, and 1 teaspoon of flake sea salt in a small saucepan. Heat the mixture over medium until it reaches a boil. Cover the saucepan, remove it from the heat, and let the flavors infuse for 10 minutes.

2. Create Parchment Sling

Fold two long sheets of parchment paper to create 8-inch widths. Place them in a greased 8-inch square baking pan in a crisscross manner, allowing the excess to overhang the edges. Press the parchment into the corners and along the sides of the pan, creating a smooth surface. Grease the parchment set in the pan.

3. Combine Syrup Ingredients

In a large saucepan, mix together the corn syrup and water. Gently pour the sugar into the center of the saucepan, avoiding the sides. Over medium-high heat, bring the mixture to a boil, cooking undisturbed until the sugar dissolves and the syrup reaches a light golden hue, approximately 300 degrees Fahrenheit, which should take about 7 to 9 minutes. Lower the heat to medium-low and continue to cook, swirling the pan occasionally, until the syrup is amber in color and hits 350 degrees Fahrenheit, about 2 to 3 more minutes.

4. Combine Mixtures

Turn off the heat and carefully blend in the vanilla-infused cream mixture—expect significant foaming. Return the pan to medium-high heat and cook, stirring often, until the caramel reaches 248 degrees Fahrenheit, around 5 minutes.

5. Pour and Cool

Carefully transfer the hot caramel into the prepared pan, using a greased spatula to spread it evenly. Sprinkle the top with the remaining ½ teaspoon flake sea salt. Allow the caramel to cool to room temperature for about 1 hour, then chill in the refrigerator until it is solid and cold, which will take another hour.

6. Slice the Caramels

Using the parchment paper overhang, lift the set caramel out of the pan and peel away the paper. Cut the block of caramel into ¾-inch-wide strips, then crosswise into ¾-inch squares. Wrap each caramel square individually in wax paper, twisting the ends to secure.