Prepare the pan: Line an 8×8-inch baking pan with parchment paper and lightly butter or spray it. Set aside.

Combine ingredients: In a large heavy-bottomed saucepan, add the granulated sugar, brown sugar, evaporated milk, heavy cream, corn syrup, butter, and salt.

Heat mixture: Place over medium heat and cook, stirring frequently, until the butter has fully melted and the mixture is smooth.

Cook to temperature: Attach a candy thermometer to the pan (making sure it doesn’t touch the bottom). Stir constantly as the mixture cooks until it reaches 240–243°F (115–117°C). This can take 45–60 minutes — be patient! 🙂

Cool and set: Remove from heat and stir in the vanilla extract. Immediately pour the caramel into the prepared pan, smoothing the top with a spatula. Wait 10 minutes then sprinkle with the flaky sea salt as desired. Let cool completely at room temperature for several hours or overnight.

Cut and wrap: Once set, cut into your desired shapes with a sharp knife. Wrap individually in wax paper or cellophane wrappers, and enjoy!