Brown Sugar Caramels

• Vegetable oil for coating pan
• 1 cup heavy cream
• 1/2 cup milk
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar
• 2 tablespoons unsalted butter

1. Oil an 8-by-8-by-2-inch square pan.
2. Cut a piece of wax paper to fit bottom of pan; oil.
3. Place paper in pan and reserve.
4. Combine cream and milk in a 2-quart souffle dish.
5. Cover tightly with microwave plastic wrap.
6. Cook at 100 percent power in a high-power microwave oven for 3 minutes.
7. Prick plastic to release steam.
8. Remove from oven and uncover.
9. Stir in sugars until dissolved.
10. Cook, uncovered, for 18 minutes, stirring carefully twice.
11. Remove from oven and stir in butter until melted.
12. Pour into the reserved pan, scraping thoroughly.
13. Refrigerate until set firm, several hours or overnight.
14. Run the tip of a small knife around inside edge of pan.
15. Use the knife to lift the caramel and paper out of the pan.
16. Cut into small squares.
17. Peel the paper away from the caramels.
18. Wrap and store in refrigerator

vegetable oil, heavy cream, milk, sugar, brown sugar, unsalted butter

Taken from cooking.nytimes.com/recipes/1316 (may not work)