1 cup firmly packed brown sugar
1 cup butter
1 cup milk
1 cup whipping cream
1 cup light corn syrup
1 teaspoon vanilla extract
Butter a 13 x 9-inch pan; set aside. Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil (15 to 20 minutes). Continue cooking, until candy thermometer reaches 244 degrees or small amount of mixture dropped into ice water forms a firm ball (about 25 to 30 minutes).
Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Cut into 1-1/2x 1-inch pieces; wrap candies. Store refrigerated.
Makes 6 dozen caramels.