1Line a 9x13 pan with foil
(Caramel Mix) In a heavy sauce pan, combine sugar, 1 c. heavy cream, corn syrup and butter, cook over medium heat stirring until butter has melted and sugar has disolved. Increase heat and bring to a boil. Cook with out stirring until the mix reaches 248 degrees on a candy thermometer. Combine remaining 1 c. heavy cream and vanilla.
Carefully pour into caramel mix, cook until it reaches 248 degrees (about 10 min). Pour into the lined pan, sprinkle with coarse salt. Cool slightly, than cover with plastic wrap and let stand @ room temp for at least 4 hours or over night .
Place on sheet of parchment paper on counter top peel off foil, cut into 10 strips then cut into 5 caramels per strip, store in air tight container.