Vanilla Bean Caramels recipe

1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup light corn syrup
1/4 cup plus 2 tablespoons milk
1/4 cup plus 2 tablespoons condensed milk
1/4 cup heavy cream
1/4 cup unsalted butter
1 vanilla bean, split lengthwise
1 pinch salt

Line an 8-inch square baking pan with foil, covering sides and bottom. Brush generously with oil.

In heavy 3-quart saucepan over medium heat, combine the sugars, milks, cream, butter, vanilla bean and salt. Stir constantly until sugar dissolves and mixture 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, until it reaches 240 degrees 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 inches wide. Cut into 1-inch pieces. Wrap each piece in clear cellophane, or wax paper, twisting the ends. Store airtight at room temperature for up to 2 weeks.