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 1 ½ x 1 inch pieces; wrap candies in waxed paper. Store refrigerated.
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