Combine sugar, evaporated milk, heavy cream, and vanilla bean in a large pot, and cook over medium-high heat. Bring to a boil, and add corn syrup. Stir to incorporate.
Insert candy thermometer and clip onto the side of pot.
When temperature reaches 230 F degrees, add butter and stir until melted. Mixture will start to thicken and darken in color. Turn heat down to low, and stir frequently, scraping bottom of the pan every once in a while.
When temperature reaches 240 F degrees, remove pot from heat, add sea salt, and stir until combined.
Pour caramel into parchment-lined pan. Using a spatula, smooth the caramel out, making sure it is distributed evenly throughout pan. Cool completely, and cut into 1x1-inch squares.
*Optional: dip in dark chocolate for extra tastiness!
Keyword evaporated milk, heavy cream, sea salt caramels, sugar, unsalted butter