Line a 9 x 9 x 2-inch baking pan with parchment paper going up the sides, leaving at least 2 inches of overhang and spray lightly with pan spray. Set aside.
Add ¾ cups granulated sugar, ¾ cups packed dark brown sugar, ½ cup light corn syrup, ½ cup evaporated milk, 1 cup heavy whipping cream, ½ teaspoon salt, and ½ cup unsalted 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 2 teaspoons vanilla extract 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.
