2 cups sugar
1 cup brown sugar
1 cup light corn syrup (Karo)
1 cup heavy cream
1 cup milk
1 cup (2 sticks) butter
1 tbsp. vanilla

Combine all ingredients except vanilla. Cook slowly to firm ball stage (244-248°F on candy thermometer), stirring occasionally.

Remove from heat; add vanilla. Pour into greased 8x8x12-inch pan. Cool.

When firm, turn out on board. Cut in pieces; wrap in waxed paper.

Cooks Note: Use of a candy thermometer is recommended.