200g granulated sugar
60ml water
120ml heavy cream
30g unsalted butter
1/2 tsp salt
1/2 tsp vanilla extract (optional)
Set aside an 8-inch square baking dish that has been lined with parchment paper.
Combine the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Then, stop stirring and allow the mixture to boil until it turns golden amber.
Take off the heat and gently mix in the butter and heavy cream (it will bubble), followed by the salt and vanilla essence.
After the baking dish is ready, pour the caramel into it and allow it to cool at room temperature for approximately two hours, or until it becomes firm.
After the caramel has hardened, use the parchment paper to remove it out of the dish, cut it into squares, and savor your handmade caramel candy.