Step 1

Line a 9x13 baking pan with parchment paper and set aside. If you don’t have any parchment paper you may grease the pan with butter instead, but I find that parchment paper works best.

Step 2

Slice the butter into tablespoon-sized pieces and place it in a large saucepan over medium heat.

Step 3

Once all of the butter has melted, whisk in the granulated sugar, brown sugar, corn syrup, and sweetened condensed milk until fully combined.

Step 4

Bring the mixture to a boil, stirring constantly. Once the mixture is boiling, continue cooking and stirring until it reaches 236°F to 240°F (soft ball stage). If you don’t have a thermometer, you can test the mixture by dropping a small spoonful into a cup of ice water. If the mixture forms a soft ball that flattens easily when pressed between your fingers, it’s ready.

Step 5

Remove the mixture from the heat, stir in the vanilla extract and salt, then pour it into the prepared pan.

Step 6

Allow to cool at room temperature for one hour, then refrigerate for two more hours.

Step 7

Once the caramel is firm, use a sharp knife lightly coated in cooking spray to slice the caramels into pieces.