1. Everything except the flaky salt is placed in a pot and brought to a boil. 2. Once it has come to a boil, reduce the heat a bit (to about medium-high heat). Let it simmer for about 35 to 45 minutes, stirring occasionally so it doesn't burn. 3. When the caramel starts to pull away from the bottom, become a bit thick and sticky, and has turned a golden color (the temperature should be 118-120 degrees Celsius (244-248 degrees Fahrenheit)), it's done. 4. Stir in the salt and pour it into a mold (18-24 cm) lined with baking paper. 5. Let the caramel sit for a few hours at room temperature before cutting it. 6. Once the caramels are cut, you can optionally wrap them in baking paper to make them easy to store in a bowl. 7. Be aware that it can be challenging to achieve the right consistency. The caramels can easily become either too soft or too hard, so you'll need to experiment a bit.