1-First, prepare a 9×13 inch or jelly roll pan by lining it with parchment paper or buttering it generously to prevent sticking.

2-In a large heavy-bottom saucepan over medium heat, combine the butter, sugar, and light corn syrup, stirring continuously until the mixture starts to boil, which takes about 5-10 minutes.

3-Gradually add the evaporated milk one can at a time, taking 12-15 minutes per can; keep stirring constantly to maintain a steady boil and avoid curdling.

4-Continue cooking the mixture, stirring often and scraping the sides, until it reaches the firm ball stage; test by dropping a spoonful into ice water to form a firm but pliable ball.

5-Once done, remove from heat and stir in the vanilla extract, then pour the caramel into your prepared pan and refrigerate until it’s cooled and hardened, ideally for several hours or overnight.

6-Finally, cut the hardened caramel into small pieces and wrap them in wax paper if you like, adjusting for any dietary needs by swapping ingredients as mentioned earlier.