Add cane sugar, sugar, heavy cream, and vanilla extract to a nonstick pan set over medium heat and cook until sugar dissolves. Reduce heat and continue to simmer on low heat for approx. 15 min., without stirring. Add cold butter and swirl pan until butter is melted; don’t stir.
Grease baking dish lined with aluminum foil. Pour caramel mixture into baking dish and refrigerate for approx. 60 min., or until firm. Remove from baking dish and cut into equal-sized candies. Enjoy!