Graza

Put cream and Sizzle in a bowl or measuring cup and leave at room temperature. 

Brush a ⅛ sheet tray with Sizzle, then put parchment over and make sure that parchment paper is large enough to drape over the sides slightly so you can remove easily when needed. Brush the top of the parchment with more Sizzle. 

In a pot add in the 2 cups of sugar, cream of tartar, and water over low heat. Stir constantly with a heatproof spoon or a whisk until the sugar is completely dissolved (around 10 minutes). 

Raise the heat to medium and bring to a boil, whisking until you see bubbles form. When you see bubbles, stop whisking and continue cooking until the mixture darkens (this took about 15-20 minutes). Use a candy or meat thermometer to make sure the mixture reaches 350 degrees F.

Remove from heat and add in the cream and Sizzle very slowly, as it might splatter from the heat. Mix with a spatula until smooth. 

Return back to the stove and boil on low until the mixture is 240 degrees F. Remove from heat, add in vanilla and sea salt, and mix. 

Pour the caramel into the baking dish and let sit for a few hours. Your kitchen will smell amazing! 

After it's completely cool, place in the fridge for at least an hour before slicing. 

When ready to slice, lift out of dish and sprinkle with flaky sea salt. Cut into shapes, wrap in parchment squares and enjoy!