Step 1: Prepare the Baking Pan

Line an 8×8 inch baking pan with parchment paper, leaving some overhang on each side to help 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 just melts and doesn’t start browning.

Step 3: Combine Ingredients
Add the packed brown sugar, light corn syrup, sweetened condensed milk, and salt to the melted butter. Stir until everything is well combined.

Step 4: Bring to a Boil

Increase the heat slightly and bring the mixture to a gentle boil.
Reduce the heat to medium-low, attach a candy thermometer to the pan, and cook, stirring frequently, until the temperature reaches 245°F (118°C). This temperature, known as the firm ball stage, ensures the perfect chewiness for the caramels!
Step 5: Add Vanilla
Remove the pan from heat and stir in the vanilla extract to add a rich aroma.

Step 6: Pour and Set
Carefully pour the hot caramel mixture into the prepared pan. Use a spatula to spread it evenly. Allow the caramel to cool at room temperature for at least 2 hours, or until fully set.

Step 7: Cut the Caramels
Once the caramel is fully set, lift the parchment paper out of the pan. Use a sharp knife to cut the caramel into small squares.

Step 8: Optional Sea Salt Topping
For a touch of sophistication, sprinkle the caramels with sea salt just before they set completely. The salt enhances the sweetness of the caramel beautifully!