°1/2 cup salted butter (1 stick, 8 tablespoons) melted in a big mug or microwave-safe bowl °1/2 cup light corn syrup (karo works well)
°1 teaspoon vanilla °1/2 cup granulated sugar °1/2 cup light brown sugar °1/2 cup sweetened condensed milk
If you don’t want to top the caramel with sea salt, add 1/4 teaspoon of table salt to the recipe.
SALT OF THE SEA If you want to add sea salt to your caramel, leave out 1/4 teaspoon of salt from the regular recipe.

Butter an 8-inch baking dish or line it with parchment paper (my preferred technique!).
In a large glass bowl, melt the butter in the microwave. Stir in the other ingredients (except the vanilla). (If you want to garnish with sea salt, do so; otherwise, add 1/4 teaspoon table salt to the mixture.)
Return to the microwave for another 6 minutes 30 seconds. Every microwave is different, however it worked flawlessly for me this time. Remove the mixing bowl with care (using heating pads). Pour in the vanilla extract.
Pour the caramel into the prepared baking dish with care. Allow to sit for a few minutes, then top with sea salt if you didn’t add salt to the mixture. Allow it to cool completely before slicing. I always chill the mold and cut the caramel when it’s cold. Thank you very much! If the caramel is set but still at room temperature, sprinkle your pizza cutter with Pam spray and slice effortlessly!
The caramel does not require refrigeration. I like to cut them up and wrap them in wax paper (for my favorite seasonal wax, read this post).
Enjoy !