Caramel Candies

1 ¼ cups brown sugar

1 ⅔ cups white sugar

1 cup butter

1 cup corn syrup

1 ¼ cups heavy cream

¾ cup whole milk

2 teaspoons vanilla extract

Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.