2 cups granulated sugar
1 cup packed light brown sugar
1 cup corn syrup
2 cups heavy whipping cream
1 cup evaporated milk
1 cup (2 sticks) unsalted butter
1 whole vanilla bean (or 1¼ teaspoons vanilla extract)

Line a 10 x 13-inch pan with sides with parchment paper.  Set aside.  (Note:  may use a pan as small as 9 x 9-inches for a thicker caramel).

In a large, heavy pan, combine all ingredients except for the vanilla.  Cook over medium heat, stirring occasionally until the mixture reaches 245° F, about one hour.

Remove from heat and add the seeds scraped from the vanilla bean, or the vanilla extract.  Stir to combine.  Pour mixture into prepared pan and let cool completely.

When cooled completely, lift the caramel out of pan, and cut into small pieces.  Wrap caramel in parchment paper or waxed paper, and store in an air-tight container.  Yield:  12-dozen pieces.