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Prep a 9x13 inch pan by lining it with parchment paper
In a large heavy-bottomed pot, bring the sugar, butter, corn syrup, and salt to a boil, stirring occasionally
Slowly begin pouring in the evaporated milk while stirring constantly. Pour only 2-3 tablespoons in at a time, taking 10-15 minutes to pour each can
Once all of the milk is added, add a candy thermometer and continue to stir until the caramel reaches 235-238 degrees
Pour the caramel into the lined pan and sprinkle with coarse or flaky salt
Let cool completely, then refrigerate for 30 minutes before cutting to prevent the knife from sticking
Cut some parchment paper into squares and wrap each caramel individually. Twist the ends closed on both sides. Store at room temp in an air tight container