Caramel Chex Mix

2 c brown sugar
1 c white sugar
1 c light karo syrup
1 c butter
2 c whipping cream

Mix together in large sauce pan or stock pot, cook on medium heat until sauce reaches soft ball stage (must use a candy thermometer). Pour over 5 1/2 cups of each cereal: wheat chex, corn chex, rice chex and golden grahams. Measure out the dry cereal into two separate giant bowls. Distribute sauce between both bowls then once mixed well, combine both mixtures into one of the bowls. After mixed, spread the chex mix on parchment paper across the counter top to cool.