Step 1

Line a 9x9” baking pan with a silicone baking mat or heavily greased wax paper, set aside. Alternately, you can put a silicone baking mat on a larger baking sheet and note that you will not spread the caramel over the entire thing.

Step 2

Locate your instant read thermometer and have it close by.

Step 3

Combine butter, corn syrup, condensed milk, brown sugar, granulated sugar and sea salt in a heavy-bottomed 4-quart (at least) saucepan. Whisk constantly until the butter is melted and the mixture is smooth.

Step 4

Cook over medium-low heat until the caramel reaches 235-240 degrees F on an instant-read thermometer, stirring every few minutes with a heatproof spatula or wooden spoon, making sure not to let any of the mixture on the bottom or sides burn or get too brown. This takes about 20 to 25 minutes. Do not rush it.

Step 5

You will know you’re getting close when the caramel becomes slightly darker brown in color, thickens and pulls away from the sides of the saucepan as you stir. It will also remain solid when removed from the pot and left to cool or put in cold water.

Step 6

When the caramel is finished cooking, remove from heat, add vanilla and stir vigorously.

Step 7

Pour the caramel into the prepared pan.

Step 8

Chill in the refrigerator until set (about 2 hours).

Step 9

Then, lift the caramel out of the pan, remove the wax paper or silicone baking mat, and put it on a cutting board.

Step 10

Cut the chilled caramel into 1” squares (or your desired size) with a sharp knife.

Step 11

If desired, sprinkle sea salt on the tops of the caramels.

Step 12

Store cut caramels in an airtight container in the refrigerator, or wrap them in candy wrappers or parchment paper.