Soft Caramels

2 cups sugar

1 cup firmly packed brown sugar

1 cup butter (not margarine)

1 cup milk

1 cup Heavy Whipping Cream

1 cup light corn syrup

1 teaspoon vanilla

Butter a 13x9-inch pan; set aside. 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 (14 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 prepared pan. Cool completely. Cut into 1½ x 1-inch pieces; wrap candies in waxed paper. Store refrigerated.