No corn syrup caramel

1. Grease 12 x 15" pan

2. in a medium-sized pot combine sugar, brown sugar, honey, evaporated milk, whipping cream, and butter. Monitor heat with candy thermometer, stirring, when the thermometer reaches 250°F remove the pot from the heat.

3. Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut into small squares and wrap them in waxed paper for storage.