Combine brown sugar, butter, heavy cream and corn syrup in a medium-sized saucepan over medium-low heat.
1 cup light brown sugar, 8 Tablespoons unsalted butter, ½ cup heavy cream, 2 Tablespoons light corn syrup
Stir frequently until butter is completely melted.
Increase heat to medium-high and stir constantly until mixture comes to a full boil.
Boil for two minutes (use a timer) stirring constantly and then remove mixture from heat.
Continue to stir so that the caramel doesn't burn and add in your sea salt. Stir until the bubbling stops and the mixture is smooth.
¾ teaspoon finely crushed sea salt
Allow caramel to cool for 5 minutes, then add vanilla extract. Stir well.
1 teaspoon vanilla extract
Allow caramel to cool for about 20-30 minutes, it's best served when still warm, but you can store it in your refrigerator in a heatproof container and reheat as needed. Enjoy!
Video
Notes
Storing:
Allow caramel to cool completely then store in an airtight container in the refrigerator for one week. I recommend reheating the caramel before using.