Line pan with parchment paper.

Cut butter into smaller cubes.

Melt over low in sauce pan.

Carefully pour sugar into center of pan.

Stir slowly until well combined with butter.

Add and mix in corn syrup and sweetened condensed milk.

Cook and stir on medium for 1 minute.

Gradually increase heat to medium high until boiling.

Once boiling, clip on candy thermometer.

Butter should be fully blended into caramel mixture.

Stir frequently.

When thermometer reaches thread stage (230-233), take out any caramel you would like to use for dip.

When thermometer reaches late soft ball stage (234-240), dip in a few apples for caramel apples.

When thermometer reaches 244°, remove caramel from heat.

Stir in vanilla.

If dipping, start immediately.

If making caramels, pour the caramel into prepared pan.

Sprinkle with coarse sea salt.

Allow to cool for several hours.

Cut into pieces and wrap or top with nuts or chocolate.