°1/2 cup salted butter (1 stick, 8 tbsp) melted in a large mug or microwave-safe bowl
°1/2 cup light corn syrup (karo works great)
°1/2 cup granulated sugar
°1/2 cup light brown sugar
°1/2 cup sweetened condensed milk
°1 teaspoon vanilla
Use 1/4 teaspoon of table salt in the mixture if you don’t want to add sea salt as a topping on the caramel
Sea Salt If you wish to add sea salts to your caramel, omit 1/4 teaspoon of salt from the usual mixture.
Butter an 8×8 baking dish, or line it with parchment paper (this is my favorite method!)
Melt the butter in a large glass bowl in the microwave. Add all other ingredients (except vanilla) and stir to combine. (Determine if you want to add sea salt as a garnish; if not, add 1/4 teaspoon of table salt to the mixture.)
Return to microwave for 6 minutes 30 seconds. All microwaves are different, but this time it worked perfectly for me. Carefully remove (using heating pads) the mixing bowl. Add the vanilla.
Carefully pour the caramel into the prepared baking dish. Let sit for a bit, then sprinkle with sea salt if you didn’t add salt to the mixture. Let it cool completely before slicing it. I always put the mold in the fridge and cut the caramel when it is cold. Help a lot! If the caramel is set but at room temperature, you can spray your pizza cutter with Pam spray and slice easily that way too!
The caramel does not need to be refrigerated. I like to cut them up and wrap them in wax paper (see the post for my favorite holiday wax).