Vanilla Bean Caramels

1/2 cup firm packed brown sugar
1/2 cup sugar
1/2 cup light corn syrup
1/4 cup + 2 tbl. whole milk
1/4 cup + 2 Tbl. condensed milk
1/4 cup heavy cream
1/4 cup unsalted butter
1 vanilla bean, split lengthwise
1 pinch salt

Line 8" square baking pan with foil, cover sides and bottom. Brush generously with oil. In heavy 3-qt saucepan over medium heat, combine the sugars, milks, cream, butter, vanilla bean and salt. Stir constantly til sugar dissolves and mix comes to a boil. Using pastry brush dipped in water, brush down sides of pan to prevent sugar crystals from forming. Raise heat to medium high and clip candy thermometer onto side of pan. Cook, stirring slowly but constantly, til reaches 240�F, about 10 minutes.

Remove pan from heat. Remove vanilla bean and discard. Immediately pour caramel into prepared pan all at once - do not scrape residue from pan bottom. Let caramel cool completely, about 2 hours. Coat cutting board with oil. Turn out cooled caramel onto board and peel off the foil. Oil large knife and cut caramel into strips 1 1/2" wide. Cut into 1" pieces. Wrap each piece in clear cellophane, or waxed paper, twisting the ends. Store airtight at room temp for up to 2 weeks.