In a heavy pan combine the sugars, syrup 1 cup of the cream and the butter. Bring to the boil stirring often, then stir in the remaining cream. Heat WITHOUT stirring to 242F or 116 C OR until a small amount dropped into cold water forms a firm but pliable ball.
Remove from the heat, stir in the vanilla and pour into the prepared pan.
When cool return to room temp and cut into 1 inch squares. wrap each square in Waxed paper.
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