Using a heavby gauge pan, combine sugar, corn syrup and half and half. Stir until sugar is dissolved.
Bring to a boil over low heat. Boil for 10 minutes.
Add evaporated milk a little at a time.
Add in butter.
Bring back to a boil and cook until a candy thermometer reaches 243 degrees Stir now and then. Stir more the closer it gets to the desired tempeature. Mixture will thicken and turn golden brown
Remove from heat and stir in vanilla.
Pour into 2 8 x 8 butter pans and allow to cool and set up
When cool, cut into pieces and wrap in wax paper.
Notes
How to make caramels without a candy thermometer: You can use the cold water test. Take a small amount of hot caramel and drizzle it into a glass filled with ice cold water. When it hits the soft ball stage you will be able to form the caramel into a ball with your fingers. The caramel should be soft and pliable and still slightly sticky. Even if you have a candy thermometer it is a good idea to do the ice water test too.How to store caramels: Keep them wrapped and stored in an airtight container and they will last for 2 weeks. You can also store them in the refrigerator. I recommend allowing them to come to room temperature before enjoying for the best texture and flavor.