HOMEMADE CARAMELS
2 C sugar
1 C brown sugar
1 C light corn syrup
1 C milk
1 C whipping cream
1 C margarine
4 tsp vanilla
Cook all ingredients except vanilla over medium-high heat. Cook until mixture forms a ball when dropped into cold water (or 240° to 260° on a candy thermometer). Remove from heat and add vanilla. Pour into buttered 9 x 13 pan; cool. Cut into pieces and wrap candy in waxed paper. Yields 3 dozen
