Line an 8x8 inch baking dish with parchment paper, allowing some overhang for easy removal later.

In a medium saucepan, combine sugar, butter, cream, corn syrup, and salt. Stir gently over medium heat to dissolve the sugar.

Once the sugar mixture is dissolved, increase the heat and bring the mixture to a boil. Avoid stirring at this point, but keep a close eye on it!

Using a candy thermometer, cook the mixture until it reaches 245°F (118°C), which is the firm ball stage. This will ensure your caramels are chewy.

Once the desired temperature is reached, remove the saucepan from heat and carefully stir in the vanilla extract if using.

Immediately pour the caramel into the prepared pan. Allow it to cool completely at room temperature for a few hours or until firm.

When set, use the parchment overhang to lift the block of caramel out. Cut into squares and wrap them in wax paper for a perfect treat!