Soft Caramels

2 cups sugar
1 cup firmly packed brown sugar
1 cup butter, softened
1 cup milk
1 cup whipping cream
1 cup light corn syrup
1 teaspoon vanilla

Combine all ingredients except vanilla in heavy 4-quart saucepan.

Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil (15 to 20 minutes).

Continue cooking, until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball (about 25 to 30 minutes).

Remove from heat; stir in vanilla. Pour into buttered 13x9-inch pan. Cool completely; cut into 1 1/2x1-inch pieces.
Servings: 6 dozen caramels