Prepare Your Workspace

1. Line the Pan: Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal. Lightly grease with butter or nonstick spray.
2. Gather Tools: Have a medium saucepan, candy thermometer, wooden spoon, and knife ready.

Cook the Caramel

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
2. Add Sugars: Stir in the brown sugar, corn syrup, and sweetened condensed milk until fully combined.
3. Heat Slowly: Continue stirring while bringing the mixture to a gentle boil.
4. Monitor Temperature: Attach a candy thermometer to the pan and heat the caramel until it reaches 245°F (firm-ball stage), stirring constantly to prevent burning.
5. Add Vanilla and Salt: Remove the pan from heat and stir in the vanilla extract and salt.

Set the Caramel

1. Pour into Pan: Carefully pour the hot caramel into the prepared baking dish.
2. Smooth the Surface: Use a spatula to spread the caramel evenly.
3. Cool Completely: Let the caramel cool at room temperature for at least 1 hour or until fully set.

Cut and Wrap

1. Slice into Squares: Lift the caramel out of the pan using the parchment overhang and cut into 1-inch squares.
2. Wrap Individually: Wrap each caramel in a square of wax paper or cellophane, twisting the ends to seal.