Line an 8×8-inch pan with parchment paper, hanging over the sides just a bit.
Add the butter, sugars, corn syrup, and salt to a medium saucepan over medium heat. Stir mixture until it begins to boil, about 8 minutes.
Gradually and slowly add in the evaporated milk, just small amounts while the mixture is boiling and stirring constantly. You will do this for about 10-15 minutes until the mixture reaches “soft ball” stage with a candy thermometer (238 degrees F). A great way to test is to drop a small amount of the caramel sauce in a small cut of ice water. If you can mold it with your fingers into a ball and it’s pliable, it’s ready. Remove from heat and carefully add in vanilla.
Pour the caramel mixture into the prepared pan. Cool completely by placing in the fridge for 30 minutes or more. Once firm, remove the caramels from the pan by lifting out the parchment paper.
Using a sharp knife, cut caramel into squares.
For gifts, place a caramel in the middle of wax paper, roll up, and then twist the ends to seal.
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Nutrition
Calories: 38kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 30mg | Potassium: 14mg | Sugar: 7g | Vitamin A: 36IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.02mg
