Combine brown sugar, corn syrup, and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil for 1 minute.
Remove from heat; immediately stir in cream, sea salt, and vanilla. Serve warm over ice cream, fruit pies, or cakes. Or use it as a drizzle on brownies, cookies, or other desserts. Refrigerate to store. Microwave 30 seconds and stir before serving.
Using a double boiler or microwave melt the milk chocolate. Add a spoonful to each Easter egg mold & use the back of a spoon to evenly coat the edges. Refrigerate until set, about 15 minutes.
Add a teaspoon of caramel sauce to each chocolate egg & freeze until firm, about 5 minutes.
Add the remaining chocolate over the caramel & fill each egg to the top with chocolate. Use a bench scraper to smooth flat. Refrigerate until fully set before removing from the silicone mold, about 30 minutes.
Use a small paintbrush to brush with gold powder & enjoy!