1/2 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
1 cup light corn syrup
12 ounces can evaporated milk
1 teaspoon kosher salt
1/2 teaspoon vanilla extract
I line an 8×8-inch pan with parchment paper, letting it hang over the sides a bit.
In a medium saucepan over medium heat, I add the butter, sugars, corn syrup, and salt. I stir the mixture until it begins to boil, which takes about 8 minutes.
Gradually and slowly, I add in the evaporated milk, in small amounts, while the mixture is boiling and I stir constantly. I continue doing this for about 10-15 minutes until the mixture reaches the “soft ball” stage with a candy thermometer (238 degrees F). Another way to test is by dropping a small amount of the caramel sauce into a small cut of ice water. If I can mold it with my fingers into a ball and it’s pliable, it’s ready. I remove it from heat and carefully add in vanilla.
I pour the caramel mixture into the prepared pan. To cool completely, I place it in the fridge for 30 minutes or more. Once firm, I remove the caramels from the pan by lifting out the parchment paper.
Using a sharp knife, I cut the caramel into squares. For gifts, I place a caramel in the middle of wax paper, roll up, and then twist the ends to seal.