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1
Grease the base and sides of the baking pan with sunflower oil and line with nonstick parchment paper.
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2
Place the brown sugar, corn syrup, butter and heavy cream in a small saucepan and gently melt the butter and dissolve the sugar.
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3
Stir until smooth, and once the mixture is hot, remove the pan from the heat.
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4
Place the superfine sugar in a 2-quart saucepan with 2 tablespoons water and set over low heat to dissolve the sugar.
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5
Do not stir the syrup, but gently swirl the pan to ensure that the sugar dissolves evenly; use a pastry brush dipped in hot water to dissolve any sugar crystals that form on the sides of the pan.
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6
Bring the syrup to a boil and continue to cook steadily until it turns an amber color, swirling the caramel in the pan to color evenly.
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7
Remove the pan from the heat and carefully pour the hot cream mixture into the caramel.
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8
It will hiss and splutter as you do this, so exercise caution.
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9
Stir until smooth and return the pan to medium heat.
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10
Pop the sugar thermometer into the pan and continue to cook over low to medium steady heat until the caramel reaches 250F.
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11
Working quickly, remove the pan from the heat, add the salt flakes and vanilla, and stir briefly to combine.
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12
Pour the hot caramel into the prepared pan and leave until completely cold and firm (at least 4 hours or overnight) before cutting into pieces with either a hot or lightly greased kitchen knife.
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13
To store, wrap the caramels in cellophane or parchment paper and keep in an airtight container or storage jar for up to 2 weeks.
