Line a 9×9 baking pan with foil and spray it liberally with cooking spray. Set aside.

Melt the butter in a saucepan. Add the heavy cream, vanilla and salt. Bring the mixture to a boil, stirring frequently, and take off the heat. Set aside.

In a large saucepan, mix together the sugar, corn syrup, and water. Boil on the stove over medium-high heat. Do not stir.

I keep a cup of water and a pastry brush next to the pan to wipe the sides down so sugars do not crystallize. Boil until the sugar turns a light golden color and reaches 310 degrees.

When the sugar reaches 310 degrees, add the heavy cream mixture. It will bubble and boil. You can stir at this point and let it cook until it reaches 248 degrees.

Pour the mixture into the prepared pan.

Let the mixture set for 10 minutes. Sprinkle with sea salt. Let cool completely.

When the caramel has cooled completely, peel away the foil. Using a sharp knife coated with cooking spray, cut the caramels into small squares.

Cut parchment paper into pieces and wrap them twisting the sides closed.