2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 1/4 teaspoons vanilla extract
Grease a 12×15 inch pan. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter.
Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.
note: There are four important tricks to this recipe. One–very very lightly grease the pan. Two–use a large kettle; mixture actually triples in size during cooking phase. Three–It will take from 30 to 40 minutes to get to 250 degrees. Finally, make sure caramels are cooled or they will stick to wax paper. If too cooled, they will be hard to cut. I put mine in freezer for 5 minutes after about 10 minutes sitting in pan on counter top. They were really easy to cut and wrap.