Line a 13x9 inch glass baking dish with parchment paper. Lightly brush the parchment paper with vegetable oil and set aside.

In a large saucepan, heat sugar, corn syrup, water and 1 tsp. truffle oil over medium-high heat. Do not stir the sugar mixture; just swirl as necessary. Allow sugar to bubble and darken in color to a deep golden brown (keep a close eye to make sure sugar doesn't burn.)

While the sugar is caramelizing, bring heavy cream, butter, remaining 2 tsp. truffle oil and sea salt to a boil. Set aside.

Once the sugar mixture has reached a deep golden brown, remove from heat and quickly whisk in heavy cream mixture. Be careful; it will quickly bubble up!

Once heavy cream mixture is incorporated, whisk in vanilla and return to medium heat. Heat caramel to firm ball stage, about 250F.

Immediately remove from heat and carefully pour into prepared pan. Refrigerate until caramel has set, about 2-3 hours.

Remove caramel from the pan and parchment paper and place on cutting board. Sprinkle generously with pink sea salt. Cut into 1 inch wide strips, and then into 1x1 inch pieces.

Wrap in parchment paper or wax paper and set aside. Continue to brush knife with vegetable oil as needed. Refrigerate wrapped caramels until ready to serve.