Heat whipping cream and tea leaves in small saucepan over medium heat 5 minutes or until bubbles appear on surface. (Do not boil.) Turn off heat; let stand 30 minutes.
Line 8-inch square baking pan with aluminum foil; butter foil. Set aside.
Pour cream mixture through fine mesh strainer into 4-quart saucepan. Add sugar, butter, brown sugar, milk and corn syrup. Cook over medium-high heat, stirring occasionally, 12-15 minutes or until butter is melted and mixture comes to a boil. Continue cooking, without stirring, 15 minutes or until candy thermometer reaches 242ºF or small amount of mixture dropped into ice water forms a firm ball. Remove from heat; stir in vanilla.
Pour into prepared pan. Cool completely.
Cut candy into 8 rows; then into 6 rows. Store refrigerated.
- Buy Earl Grey tea leaves in bulk or purchase individual bags and cut them open.
- Wrap candies in waxed paper or candy wrappers. Cut waxed paper into 5x4-inch rectangles.