This is adapted from Joy of Cooking.
1 cup white sugar
1 cup brown sugar
1 cup corn syrup
1 cup butter
2 cups cream
1 tsp vanilla
Heat sugar, corn syrup, butter, and 1 cup of the cream in a medium saucepan. Stir continuously until caramel reaches temperature of 244 degrees F. Remove from heat.
Stir in the remaining one cup of cream very gradually. Put back on the stove and heat again until temp reaches 244. Add vanilla (careful, it will sizzle a bit!).
Use for whatever you like at this point--caramel popcorn, caramel nut squares, caramel apples, etc.
I poured it into a buttered pyrex pan and then stirred pecans into it. Cut into square when cool. YUM. Caramel is basically the best ever.
