Jersey Milk and Black Butter Caramels

Prepare the pan: Grease an 8x8 inch baking pan with butter and line with parchment paper, leaving an overhang on two sides for easy removal.

Combine ingredients: In a heavy-bottomed saucepan, combine the heavy cream, Jersey milk, butter, granulated sugar, and light corn syrup.

Cook the caramel: Cook over medium heat, stirring constantly until the sugar is dissolved. Once dissolved, stop stirring frequently and bring the mixture to a boil. Clip a candy thermometer onto the side of the pan, ensuring it doesn't touch the bottom.

Reach the target temperature: Continue cooking, without stirring (except occasionally to prevent scorching) until the candy thermometer reaches 245°F (118°C), the firm-ball stage.

Remove from heat: Remove the pan from the heat and carefully stir in the Jersey Black Butter and vanilla extract (if using). The mixture will bubble vigorously.

Pour into pan: Pour the caramel mixture into the prepared baking pan and spread evenly.

Cool and set: Sprinkle with sea salt (if using). Let the caramels cool completely at room temperature for at least 2 hours, or until firm. You can speed this process up by refrigerating them for an hour after they've partially cooled.

Cut and wrap: Once firm, use the parchment paper overhang to lift the caramels out of the pan. Cut into squares using a sharp knife. Wrap each caramel individually in waxed paper or cellophane wrappers.