Instructions

1. Line 9- by 5-inch loaf pan with foil. Spray foil thoroughly with nonstick cooking spray.
2. Heat whipping cream, vanilla, kosher salt and 2 tablespoons butter in 2-quart saucepan over medium heat until mixture just starts to simmer. Remove from burner, cover with lid, and set aside.
3. Mix sugar and corn syrup in 2-quart heavy saucepan and insert candy thermometer.
4. Stir gently over medium heat until sugar is completely dissolved. Use wet pastry brush to brush any stuck-on granules into syrup.
5. Continue to cook without stirring until thermometer reads 310F. Disperse any dark areas in syrup by gently tilting saucepan in circular motion.
6. Remove pan from heat. Pour cream mixture into syrup gently and slowly to avoid boilover. Syrup will bubble vigorously.
7. Return pan to medium heat and continue to cook until candy thermometer reads 260F.
8. Remove thermometer. Remove pan from heat.  
9. Stir in remaining 2 tablespoons butter. The caramel should look smooth.
10. Pour caramel into loaf pan and allow to cool for approximately 8 to 10 minutes.
11. Add sprinkling of coarse sea salt over top before completely cooling pan on cooling rack.
12. When caramel is completely cool, lift it from pan by grasping edges of foil sheet. Gently peel foil from caramel.
13. Cut into 35 to 40 squares with sharp knife. Wrap each caramel in twist of waxed paper and place in decorative tin tied with ribbon.