1 ½ cups (300 g) granulated sugar

½ cup (100 g) light brown sugar, firmly packed

1 ½ cups (354 ml) evaporated milk (12 fl oz can)

1 ½ cups (354 ml) heavy cream

¾ cup (255 g) light corn syrup

½ cup (113 g) unsalted butter

1 teaspoon salt

1 teaspoon vanilla extract

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Line a 9×13-inch baking dish with parchment paper and lightly grease it.
In a large, heavy-bottomed saucepan, combine granulated sugar, brown sugar, evaporated milk, heavy cream, corn syrup, butter, and salt.
Cook over medium heat, stirring constantly, until mixture reaches 245–250°F on a candy thermometer (firm-ball stage).
Remove from heat and stir in vanilla extract.
Pour caramel into prepared baking dish, spreading evenly.
Cool completely at room temperature before cutting into squares and wrapping in parchment or wax paper.

Sprinkle flaky sea salt on top before caramel sets for salted caramels.

Dip cooled caramels in melted chocolate for extra indulgence.

Use dark brown sugar instead of light for a deeper flavor.

Cook slightly longer for a richer, almost toffee-like taste.

Stir in nuts (like pecans or walnuts) before pouring into the dish for added texture.