Line an 8x8 pan with parchment paper. If you use waxed paper, I recommend buttering or coating it with nonstick spray.

Melt butter in a microwave-safe dish. I like to use a 4-cup measuring cup, making it easy to pour.

Stir in sugars, condensed milk, and corn syrup, combing well.

Heat in microwave for 7 minutes.

Remove from the microwave carefully and stir in your vanilla extract.

Quickly pour the mixture into a lined pan.

Let it sit for a minute or two, then sprinkle the top with coarse sea salt.

Let your mixture cool fully; it will probably take at least 45 minutes, depending on the temperature in your kitchen.

Remove the paper and caramel from the pan.

Cut into whatever size squares or rectangles you like. I like to vary my square sizes a bit for when you want a little more or less sweet treat.

To add a little thoughtful touch to your sea salt caramels when gifting, you can wrap each one individually with waxed paper. Or just layer in a container between wax paper sheets.

Place a square in a small piece of waxed paper.

Wrap and twist the ends.