2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup 
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 1/4 teaspoons vanilla extract

Grease a 12x15 inch pan. 
In a medium-size pot, combine sugar, brown sugar, corn syrup, 
evaporated milk, whipping cream, and butter. Monitor the heat 
of the mixture with a candy thermometer while stirring. When 
the thermometer reaches 250 degrees F (120 degrees C) remove 
the pot from the heat. 
Stir in vanilla. Transfer mixture to the prepared pan and let 
the mixture cool completely. When cooled cut the Carmel into 
small squares and wrap them in wax paper for storage.