4 cups sugar 1 cup milk ½ cup heavy cream ½ cup light corn syrup 1 tsp. kosher salt 1 vanilla bean, halved lengthwise, seeds scraped and reserved
Grease an 8" x 8" baking pan with nonstick cooking spray and set aside. Stir together sugar, milk, cream, corn syrup, salt, and vanilla bean and seeds in a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until a candy thermometer reads 238°. Pour mixture into a 9" x 13" baking dish and let cool at room temperature for 20 minutes. Scrape mixture into the bowl of a stand mixer fitted with a paddle and beat on medium speed until mixture is no longer glossy and is very thick, about 3 minutes. Immediately transfer to prepared baking pan and, using a rubber spatula, spread evenly over the bottom of pan; let cool to room temperature, at least 4 hours. Cut into 1" squares and serve.