• 1 ½ cups granulated sugar (300g)• ½ cup light brown sugar firmly packed (100g)• 1 ½ cups evaporated milk this is the equivalent of one 12 fl oz can (354ml)• 1 ½ cups heavy cream (354ml)• ¾ cup light corn syrup (255g)• ½ cup unsalted butter (113g)• 1 teaspoon salt• 1 teaspoon vanilla extract
Attach a candy thermometer to the side and stir constantly until mixture reaches 240-243F (115-117C). This will take some time, it usually takes me an hour of stirring!
Immediately pour into prepared pan and allow caramel to cool completely (several hours or overnight) before cutting and (and topping with sea salt, if using).
Caramels may be cut and individually wrapped in strips of wax paper or cellophane wrappers, I linked to the wrappers that I used in the “Equipment” section on my website. Enjoy!