Bring all ingredients to room temperature.
Slightly oil a 7 X 7 shallow pan. Line the bottom with a square of parchment paper.
In a medium saucepan on medium heat, slowly caramelize the sugar with the glucose while stirring with a high-heat spatula.
Once the caramel is golden brown in color, turn off the heat and stir in the soft butter.
Warm the cream to 122-140°F (50-60ēC) with the baking soda, salt, and vanilla paste. Use a Thermapen Mk4 to check the temperature.
Place the caramel on low heat and slowly add the warm cream to the caramel mixture in 3 additions while stirring with a whisk.
Bring the mixture to 248°F (120ēC) while stirring continuously in all areas of the sauce pan.
Remove the pan from the heat and stir for 30 seconds to allow the mixture to cool.
Pour the caramel into the shallow pan or onto the parchment, and let set overnight in a cool place, but not in the refrigerator.
The next day, run a knife along the edges of the shallow pan.
Take the caramel out of the pan and place it onto a cutting board, sprinkle the top with coarse salt.
Cut the caramel into squares and wrap in cellophane or waxed paper.