The perfect sweet treat with just a hint of salt!
Gently grease a half sheet pan or 9x13 cake pan with 2 Tablespoons of butter and set aside.
Place a candy thermometer in a large, non-reactive pot.
In a separate, smaller pot, gently heat two cups of the heavy cream, being careful not to scald it.
Into the large pot, add 1 cup cream, the sugar, and the corn syrup. Stir gently to combine. Watching the thermometer, heat the mixture to 238 degrees (or soft ball stage), stirring frequently.
When the mixture has reached the designated temperature, gradually stir in a second cup of cream and heat again to 238 degrees F.
Add in the third and final cup of cream, stirring and heating to 238 degrees. The mixture should be bubbly and a light golden color.
Remove the caramel mixture from the heat and quickly stir in the vanilla and whiskey. Add in the final Tablespoon of butter and stir well.
Pour the caramel into the prepared/buttered pan and sprinkle generously with flaky sea salt. Allow to cool before cutting into bite sized pieces. Enjoy!