Line a 9 x 9-inch baking pan with parchment paper going up the sides at least 2 inches and spray lightly with pan spray. Set aside.

Add the sugar, brown sugar, corn syrup, evaporated milk, cream, salt, and butter to a medium-sized heavy-bottomed pot.

Cook over medium-low heat while whisking frequently for about 30 minutes, until it reaches 238-240 degrees Fahrenheit on a candy thermometer

Remove from heat and stir in the vanilla before pouring into the prepared pan. Set aside and let sit for a few hours until fully set up.

Cut into 1 x ½ inch pieces with a sharp knife or pizza cutter and wrap the caramels in wax paper.