Measure and weigh Ingredients and gather additional supplies like thermometer, silicone baking sheet, toppings, etc
Over medium heat, melt butter.
Add brown sugar, sweetened condensed milk and corn syrup to melted butter and gently stir with wooden spoon or silicone spatula.
Continue to stir. Mixture will reach a slow boil and begin to change color. Add candy thermometer or digital thermometer. Continue to stir while boiling until mixture reaches 235F - 240F Degrees. Cook over medium heat
Remove from heat when mixture reaches 235-240F Degrees and add vanilla extract and salt. Stir until combined. Mixture will rapidly boil.
Allow caramel to cool to 180F degrees. This is the perfect dipping temperature.
Line baking sheet with silicone mat or parchment paper. I prefer silicone mat as cooled caramel peels off nicely.
Pour cooled caramel on baking sheet. Caramel will spread to fill surface. For thicker caramel use spatula to push caramel back until cooled. This can take a bit.
As caramel cools it becomes thicker and will hold it shape.
Slice completely cooled caramel with butcher knife wiping knife clean between each slice. Make slices about 1 inch by 1 inch squares
Wrap cut caramels in wax or parchment paper. Cut parchment pager considerably larger than caramel leaving room to twist ends closed.
Notes
Additions:Sprinkle course salt on top of caramel of a Salted CaramelDrizzle Melted Chocolate over cooled caramel for a chocolate caramel