In a medium sauce pan, add butter, sugar and brown sugar and let melt down. Add corn syrup and continue to stir to bring all ingredients together.
Bring caramel up to a steady boil over low/medium to medium heat.
Slowly begin to add evaporated milk in small amounts, it should take you about 5-10 minutes to add whole can. Caramel will bubble up with each addition so make sure you are stirring in constantly when you add milk.
Add a candy thermometer to your pan and you want the caramel to stay at a rolling boil, stirring often so caramel doesn’t burn on the bottom of the pan.
Continue to heat caramel to “soft ball” candy stage on thermometer, about 240 degrees.
This can take 20-30 minutes, but keep heating until it reaches this stage to ensure you caramel will set as a soft but set up product.
Prepare 8x8” baking pan with pan spray or butter and parchment paper. Spray pan lightly so the parchment will stay in place and than spray again of parchment paper.
When caramel is at soft ball stage, remove from heat and add vanilla and salt and stir. Pour caramel into prepared pan and let set up for at least 4 hours.
When caramel is set remove from pan and cut with a sharp knife in either squares or rectangles (the choice is yours) Wrap in wax paper the length of twice the size of your caramel. Enjoy!!