2 cups – White granulated sugar
1 cup – Brown sugar, firmly packed
1 cup – Golden syrup
1 cup – Butter, unsalted
2 cups – Heavy whipping cream
1 cup – Condensed milk
2 teaspoons – Vanilla extract
Grease a 12×15 inch sheet cake pan.
In a medium pot, combine the white and brown sugars, the golden syrup, butter, heavy cream, and condensed milk. Cook the mixture over medium heat, stirring constantly. When a candy thermometer reaches 250 degrees F, remove the pot from the heat and stir in the vanilla. This whole stirring process will take atleast 35 to 45 minutes. So be prepared for some pain 😃
Pour the caramel mixture into the prepared pan and let it cool almost completely (but still soft enough to cut) before cutting the caramel into small 1 inch long bars. Wrap each caramel bar immediately in wax paper, twisting the ends.