Prepare Your Pan:

Line an 8x8-inch baking dish with parchment paper or use silicone molds. Lightly grease with butter or nonstick spray.

Heat the Sugar Mixture:

In a heavy-bottomed saucepan over medium heat, combine sugar, butter, and heavy cream.

Stir constantly with a heatproof spatula or wooden spoon until the mixture comes to a gentle boil.

Cook the Caramel:

Continue cooking, stirring frequently, until the mixture reaches 245°F (118°C) on a candy thermometer (firm ball stage). This takes about 10–15 minutes.

Add Vanilla:

Remove the pan from heat and immediately stir in the vanilla extract (and a pinch of salt, if using).

Mix until fully combined and smooth.

Pour and Swirl:

Carefully pour the caramel into your prepared pan or molds.

If adding a swirl effect, drizzle warmed cream or melted white chocolate over the surface, then use a toothpick to create spiral designs before the caramel sets.

Cool and Cut:

Let the caramels cool completely at room temperature (2–3 hours or overnight).

Once set, cut into squares or unmold and wrap individually in wax paper.