Soft and Chewy Salted Caramels

Instructions

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1. - Prepare 13 in. x 9 in. pan with vegetable pan spray. Line with parchment paper, allowing paper to hang over long sides of pan like a sling. Spray again with pan spray.
2. - In large saucepan, combine cream, granulated sugar, corn syrup, brown sugar and butter. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and cook, stirring occasionally, until mixture reaches 248°F on a candy thermometer. Remove from heat and immediately stir in vanilla and salt. Quickly pour into prepared pan and sprinkle with flaky sea salt (if using).
3. - Let caramels cool completely before removing from pan. To make cutting easier, refrigerate caramels at least 2 hours before cutting and spray knife with vegetable pan spray. Cut caramels into 1/2 in. x 2 in. pieces and wrap in waxed paper. Caramels may be stored at room temperature for 5 days or in the refrigerator up to 2 weeks.