By An Edible Mosaic
Stir together the cream, butter, vanilla, and salt to a small to medium-sized pot over medium-low heat. Once it starts steaming, turn the heat down to very low to keep it warm for now.
Add the sugar, corn syrup, and water to a medium-sized pot over medium heat.
Bring the mixture to a boil, and then continue cooking until it turns a warm golden amber color and reaches 320F on an instant-read candy thermometer.
Immediately pour the warm cream mixture into the sugar mixture. Be careful, it will bubble up. Give it a stir, and continue cooking until it reaches 240 to 245F on an instant-read thermometer.
Carefully pour the hot caramel into the prepared pan. Cool to room temperature, and then refrigerate until the caramel is chilled enough to cut, about 3 hours.
Cut the caramel into 24 pieces and sprinkle a little flaky sea salt on top of each piece. Wrap the salted caramels in parchment paper.