2 cups sugar
1 cup firmly packed brown sugar
1 cup Butter
1 cup milk
1 cup Heavy Whipping Cream
1 cup light corn syrup
1 teaspoon vanilla
Butter a 9×13 pan (full batch) or 9×9 (half batch) and put pan in freezer.
This recipe can be halved.
Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
Reduce heat as low as you can so that it continues boiling. continue cooking 25-30+ minutes or until candy thermometer reaches 248°F (The longer this takes the better as that is what develops the deep flavor).
Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely – Refrigerate 1 hour should do the trick.
I pull the whole slab of caramel out of the pan onto wax-paper to cut it.