• 1 cup Danish Creamery unsalted butter
  •  1 cup granulated sugar (200 grams)
  • 1 cup packed light brown sugar (200 grams)
  • 1 cup light corn syrup (315 grams) 
  • 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon salt


Line a 9×13 baking pan with parchment paper and set aside. I
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).
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.