Add whipping cream, sugars, salt, butter, corn syrup, and evaporated milk to medium pot over medium heat.
Attach a candy thermometer, and while whisking constantly, cook until temperature reaches 250°F (about 15 – 25 minutes).
Once the mixture reaches 250°F, remove the pot from heat and stir in the vanilla.
Pour the mixture into the parchment lined pan and let cool completely.
Once cool, cut caramels into squares (can get about 80 large caramels) and wrap in wax paper for storage.