Easy Salted Caramels - cooking spray

Method

• Spray a half-pan baking sheet with vegetable-oil spray; line with parchment paper and spray the parchment.
• Set aside.
• Put cream, corn syrup, sugar and butter in a large stockpot.
• Bring to a boil over high heat, stirring to melt butter and dissolve sugar, about 10 minutes.
• Cook over medium-high heat, stirring often, until temperature reaches 248 degrees F (firm-ball stage) on a candy thermometer, about 20 minutes.
• Remove from the heat and stir in vanilla and medium grind sea salt until combined.
• Immediately pour into the prepared pan without scraping the pot.
• Sprinkle coarse-grind sea salt in an even layer over the top.
• Let stand, uncovered, at room temperature for 24 hours without moving.
• Using a large knife, cut around outside of caramel in pan.
• Lift caramel out of pan and remove parchment paper.
• Cut into 1 by 1 1/4 inch pieces or other shapes.
• Wrap each piece in cellophane or waxed paper so they can keep their shape.