Caramels

Published: January 21, 2011

YIELD: 64 servings

Ingredients

1¼	c. brown sugar
1⅔	c. white sugar
1	c. butter
1	c. light corn syrup
1¼	c. heavy cream
¾	c. whole milk
2	tsp. vanilla

Directions

Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a pan over medium heat. Cook until candy thermometer reaches 245-250 degrees. Pour into an 8×8 pan lined with parchment paper. Let cool. Cut with knife coated with butter. Wrap individual pieces with wax paper.