Ingredients

1 Cup brown sugar
2 Cups white sugar
1 Cup heavy cream
1 Cup white syrup
1 Cup milk
1 Cup BUTTER (unsalted)
1 1/2 Tablespoons vanilla

Instructions

Combine everything but the vanilla. Cook slowly, stirring occasionally to 248° (firm ball stage). Remove from heat, add vanilla and pour into greased 8x8x2 pan. Set overnight at room temperature. When firm, turn out on a board. Cut with a sharp knife into squares. Wrap each piece in waxed paper or candy wrappers. Will freeze to keep a long time.
This recipe will double easily, make sure your pan is big enough, it expands a lot during cooking. Be patient, it takes a long time to get up to temperature, but when it finally starts rising in temperature it rises quickly.

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