Homemade Carmels

I am getting all my candy recipes in order. The Holidays always get a head of me. But not this year! ( Says the lady in denial of her procrastination ).



Ingredients

Original recipe makes 4 to 5 dozen caramels
2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 1/4 teaspoons vanilla extract

Directions

Grease a 12x15 inch pan.
In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Caramel into small squares and wrap them in wax paper for storage. 

This recipe came from the Good Life.