Step 1: Prepare the Baking Pan

• Line an 8×8 inch baking pan with parchment paper, leaving a bit of overhang on each side to lift the caramel out later. Lightly grease the parchment paper with butter to prevent sticking.

Step 2: Melt the Butter

• In a large, heavy-bottomed saucepan, melt the butter over medium heat. Make sure it doesn’t brown; you want it just melted.

Step 3: Combine Ingredients

• Add the packed brown sugar, light corn syrup, sweetened condensed milk, and salt to the melted butter. Stir until well combined.

Step 4: Bring to a Boil

• Increase the heat slightly and bring the mixture to a gentle boil, then reduce it to medium-low. Attach your candy thermometer to the pan, and cook while stirring frequently until the temperature reaches 245°F (118°C). This is known as the firm ball stage, which ensures a perfect chew!

Step 5: Add Vanilla

• Remove the pan from heat and stir in the vanilla extract for a lovely, rich aroma.

Step 6: Pour & Set

• Carefully pour the hot caramel mixture into your prepared pan, using a spatula to spread it evenly. Allow it to cool at room temperature for at least 2 hours, or until fully set.

Step 7: Cut the Caramels

• Once set, lift the parchment paper out of the pan, and use a sharp knife to cut the caramel into small squares.

Step 8: Optional Sea Salt Topping

• For a sophisticated touch, sprinkle the caramels with sea salt just before they set fully. The salt pairs beautifully with the sweetness of the caramel!