Butterscotch Caramels

1/2 pound unsalted butter cut in small pieces (1 cup)
1 1/2 cups light corn syrup
1 cup dark corn syrup
1 cup heavy cream
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract

Generously butter a 13-by-9-inch metal baking pan. In a large heavy saucepan, combine the butter , light and dark corn syrup, cream, brown sugar and granulated sugar. Cook over moderate heat, stirring to dissolve the sugar. Using a pastry brush dipped in warm water brush down the sides of the pan twice to prevent crystallization.

Raise the heat to moderately high and place a candy thermometer in the pan. Continue to cook, stirring constantly, until temperature reaches 248�F. about 20 minutes. Remove the pan from the heat, quickly stir in the vanilla.

Pour the caramel in the prepared pan. Let cool to room temperature on a rack. at least 2 hours. Remove the caramel from the pan. Oil the blade of a chef's knife. cut the caramel crosswise into thirteen strips, then cut each strip into nine pieces. Arrange the caramels, without touching one another, between sheets of waxed paper or wrap the caramels individually in waxed paper'

NOTE: Store caramels in airtight container for up to two weeks.

Source of Recipe: Food and Wine Cookbook