1-Prepare a 9×13 inch pan by lining it with parchment paper or buttering it well.

2-In a large heavy-bottom saucepan, melt the butter and mix in the sugar and corn syrup. Stir over medium heat until it boils, which takes about 5 to 10 minutes.

3-Add the evaporated milk slowly, one can at a time. Let each one blend for 12 to 15 minutes while stirring constantly to keep a steady boil.

4-Keep stirring and scrape the sides until the mix reaches 240-245°F, or use the ice water test to check for a firm, pliable ball.

5-Take the pan off the heat and stir in the vanilla extract right away.

6-Pour the caramel into the prepared pan and chill it in the fridge until it’s firm, ideally overnight.

7-Once cold, cut into pieces and wrap them in wax paper if you like; they’ll soften at room temperature.