2 c. sugar
1 c. packed brown sugar
1 c. heavy cream
1 c. milk
1 c. light corn syrup
1 c. butter
4 tsp. vanilla

Combine all ingredients but vanilla and cook to 248 degrees (using candy thermometer). Take off heat and add vanilla. Pour into well buttered 8 x 8 inch pan. Chill in refrigerator until set. Turn out on waxed board and cut. Cut in 3/4 inch squares. Wrap in waxed paper. Keep in refrigerator indefinitely. WARNING: They won't last long.