Grease a glass 9x13 inch pan

to a large pot, add white sugar, brown sugar, corn syrup, 1 cup heavy cream, and butter. Bring to a boil over medium heat stirring often.

Stir in the remaining cup of heavy cream and continue to boil on low heat without stirring.

Get a cup or bowl and fill it with ice water. Place an eating spoon in the ice water to get it nice and cold.

The caramel will go from a light color to a darker color and begin to have a thicker consistency. Take the cold spoon. and scoop out a small amount of caramel. Place it in the cup of ice water for 10-15 seconds.

Pull the spoon up and push the caramel with your finger to see if it forms a ball. If it's too soft still, continue to boil and recheck every couple of minutes until you like the consistency of the caramel.

When the caramel is at the preferred consistency, remove from heat and stir in the vanilla.

Pour into the prepared dish and allow to cool slightly. Cover and place in the fridge until completely cooled.

Once cooled, cut into squares or rectangles of your choosing and wrap in pieces of wax paper or parchment paper.

Place the wrapped caramels in a zip loc bag and store them in the fridge for up to three weeks. But trust me, they won't last that long!