Line a 9x13 baking dish with parchment paper.

Add the butter, salt, sugar, ¼ cup of the heavy whipping cream and corn syrup to a saucepan over medium high heat on the stove. Whisk to combine as the butter and sugar melt.

Bring the mixture to a boil and whisk in the remaining heavy whipping cream.

Continue to boil until the mixture reaches a temperature between 236 - 240 degrees.

Remove the mixture from the heat and stir in the vanilla extract.

Pour the mixture into the parchment lined baking dish and allow to cool to room temperature.

Place the baking dish into the fridge to chill for several hours until the caramel has set.

Remove the parchment from the baking dish and slice the cramales into square or rectangular shapes before serving.