• Be very careful when making this recipe—hot caramel can cause serious burns if it touches your skin.

Prepare Pan

• Spray the pan with oil or coat with softened butter. Cut the parchment to fit into the pan with enough of the paper overhanging to easily pull out the caramels.
  

Made the Caramel

• Combine granulated sugar, butter and corn syrup in a heavy-bottomed saucepan.
  2 Cups Granulated Sugar, ½ Cup Unsalted Butter, 1 Cup Light Corn Syrup
• Begin heating over medium heat stirring occasionally until the mixture begins to boil.
• If needed, wipe the inside of the pan with a clean brush dipped in cold water to remove any sugar crystals.
• Once it begins boiling, slowly begin pouring the sweetened condensed milk into the pot, stirring slowly and constantly. Take your time adding the condensed milk - approximately 2 minutes- as it needs to be incorporated into the other ingredients slowly.
  1 Can Sweetened condensed milk
• Place a candy thermometer in the mixture and continue to stir slowly until it reaches 238℉ (114℃). Note: don't let the caramel boil on its own - you must keep stirring in order to avoid burnt pieces on the bottom. Also, resist the urge to turn the heat to high!
  
• Remove pan from the heat and stir in the vanilla bean paste.
  2 teaspoon Vanilla Bean Paste

Cool and Cut Caramel

• Pour the caramel into the prepared pan. Optional: sprinkle with sea salt
  1 teaspoon Sea Salt
• Allow to cool for 2 - 3 hours.
• Carefully lift the caramel out of the pan by pulling up on the edges of the parchment paper. Cut into pieces of your desired size.