Homemade Caramels

* 2 cups white sugar
* 1 cup packed brown sugar
* 1 cup corn syrup
* 1 cup evaporated milk
* 1 pint (2 cups) heavy whipping cream
* 1 cup butter
* 1 1/4 tsp. vanilla extract

In a medium size pot, combine everything except the vanilla. Monitor the heat of the mixture with a candy thermometer while stirring occasionally. When the thermometer reaches 250 degrees {also called soft ball stage}, remove pot from heat.

Stir in vanilla. Transfer mixture to a greased 12x15 pan and let the mixture cool completely. When cooled cut the caramel into small squares and wrap them in wax paper for storage.
A couple tips on making caramels:

* Line your pan with foil, then spray the foil. Taking the caramel block out of the pan is a breeze after it's cooled!
* Don't feel like you have to stir the mixture continuously. It's OK to let it boil for a few minutes in between periods of stirring.
* When cutting the caramels, err on the side of smaller pieces, especially if you have small children.