• 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

Line an 8” square pan with parchment paper and set aside. Then, in a heavy-bottomed saucepan, combine sugars, and evaporated milk. 

Add heavy cream, corn syrup, butter, and salt.

Turn stovetop heat to medium and cook, stirring frequently until butter is melted and mixture is smooth.

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!

Once mixture reaches temperature, remove from heat and stir in the vanilla extract.

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!