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In a medium pot, bring the cream, corn syrup and vanilla to a boil. Turn the heat down and reserve on the back burner at a simmer.
Place the sugar in a separate large pot over high heat. Melt the sugar, stirring occasionally. Cook until the melted sugar reaches a light caramel color, swirling the pot to distribute the color, a few minutes.
Cook the caramel until a candy thermometer inserted in the mixture reaches 260 degrees F. Then pour the caramel into the prepared dish and sprinkle with the salt. Refrigerate until set, 2 hours.
Cut into desired pieces.