Step 1

Line a 9×13’’ inch pan with parchment paper and set aside.

Step 2

Take a heavy-bottom saucepan and add the butter, sugar, and corn syrup and set on medium heat. Stir on medium until it comes to a boil, around 5-10 minutes.

Step 3

This part could be tricky – gradually add in the evaporated milk, taking about 12-15 minutes per can, stirring constantly. The trick is to make sure the mixture stays at a constant boil so that the caramels don’t curdle.

Step 4

Stir constantly until the mix reaches a “firm ball stage” – about 240-245 degrees fahrenheit on a candy thermometer, according to the recipe. The recipe also suggests taking a spoonful of the hot caramel sauce and chill it in ice water. Then mold it with your fingers, and see if it feels firm and pliable, but still a bit sticky.

Step 5

When it reaches this stage or 240-245 degrees Fahrenheit, remove from heat and stir in vanilla.

Step 6

Por the caramels into the prepared pan and refrigerate until cooled and hardened. This should take at least several hours.

Step 7

Remove from the refrigerator and at room temperature, cut the caramels into small pieces. You can then wrap them individually with wax paper if you want.