Caramels

Mix in large saucepan:
2 C sugar
1 C brown sugar
1 C white corn syrup
1 C cream + 1 C milk (or 2C ½ & ½)
1 C butter, regular, salted (don’t use margarine)
Cook to 245-250º and stir while cooking, especially at the end to prevent burning. Then add:
4 t vanilla
Pour into buttered 9x13 pan and allow to cool. Let set up overnight, cup and wrap in wax paper.