Himalayan caramels

from Sugar Pies!

1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
5 tbs. butter
1 cup heavy cream
1/2 tsp. vanilla extract
1 tsp. Pink Himalayan Salt (or Fleur de Sel), plus more for sprinkling
Vegetable oil

Line an 8x8-inch cake pan with parchment paper allowing a 2-inch overhang. Brush parchment with vegetable oil and set aside.

In 4 1/2-inch diameter by 6-inch tall saucepan combine sugar, 1/4 cup water, and corn syrup. Bring to a boil over medium high heat. Do not stir mixture, but gently swirl pan to combine. Mixture is ready when it turns a golden brown color (you'll also notice the bubbling diminish as it nears readiness.) WATCH CAREFULLY! At this point the sugar will burn quickly.

While mixture comes to a boil and reaches desired color, place butter and heavy cream in a small saucepan and bring to a simmer over medium heat. Once butter has melted and mixture has reached a simmer, remove from heat and keep warm.

When sugar has reached desired color remove from heat momentarily and slowly pour warm cream and butter mixture into it. Be careful as it will bubble up quite a bit! Return to burner and continue to boil over medium heat, stirring with wooden spoon until mixture reaches 248° on a candy thermometer. Remove from heat and carefully pour caramel into prepared 8x8 baking pan. Be very careful as mixture is extremely hot!

Allow mixture to cool until set. If necessary, cool in refrigerator.

Remove caramel from pan using parchment sling. Roll from each edge toward center (like a scroll). Remove parchment from bottom of candy. Cut in center into two logs. Cut each log into 8 equal pieces and wrap in parchment or wax paper cut into 6x4 1/2-inch rectangles.