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.
Slice the butter into tablespoon-sized pieces and place it in a large saucepan over medium heat.
Once all of the butter has melted, whisk in the granulated sugar, brown sugar, corn syrup, and sweetened condensed milk until fully combined.
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.
Remove the mixture from the heat, stir in the vanilla extract and salt, then pour it into the prepared pan.
Allow to cool at room temperature for one hour, then refrigerate for two more hours.
Once the caramel is firm, use a sharp knife lightly coated in cooking spray to slice the caramels into pieces.
Video
Notes
Storage Instructions: Homemade caramels may be wrapped tightly in wax paper and stored at room temperature for up to 2 weeks.Freezing Instructions: Caramels will freeze well for up to 3 months, thaw to room temperature before serving.