Servings: Makes 4 dozen pieces or 8 bags of 6

2 cups heavy cream 2 cups heavy cream
1/4 cup butter ¼ cup butter
1 teaspoon salt 1 teaspoon salt
1/2 cup light corn syrup ½ cup light corn syrup
1/4 cup water ¼ cup water
1 1/2 cups granulated sugar 1 ½ cups granulated sugar
3/4 cup dark brown sugar ¾ cup dark brown sugar
1 teaspoon pure vanulla 1 teaspoon pure vanulla
1 tablespoon sea salt for sprinkling 1 tablespoon sea salt for sprinkling

In a medium pot over low heat, combine the cream, butter, and salt. Stir until the butter has melted, then remove from the heat and set aside.
In a medium stockpot (about 5 inches deep), combine the corn syrup and water with both sugars. Stir to form a grainy paste. Clip your candy thermometer to the side of the pot and turn the heat to medium-high. Allow the temperature to reach 280°F. Do not stir the mixture.
When the sugar mixture has reached 280°F, remove the pan from the heat and slowly whisk in the warm cream mixture. It will bubble up, but fear not. This is why I asked you to use a deep pot.
Return the pot to medium-high heat and, without stirring, allow the mixture to reach 250°F.
Remove from the heat and gently stir in the vanilla.
Carefully pour the hot caramel into the prepared 9 x 13-inch baking pan (lined with parchment paper) and use a spatula to scrape down the sides of the pot and spread the caramel evenly across the pan.
Sprinkle the top of the caramels evenly with the sea salt and then set the pan aside to cool at room temperature for at least 2 hours or even overnight.
Run a small knife along the edges of the pan that are not covered by parchment paper and then carefully lift the slab of caramel from the pan. Using a large knife, cut the caramels into forty-eight evenly-sized pieces and then wrap each caramel in a piece of parchment and twist the ends to close tightly.