1 1/2 c. sugar
1 c. brown sugar
1/3 c. light cream
1/3 c. milk
2 tbsp. butter
1 tsp. vanilla
1/2 c. broken pecans

Butter sides of heavy 2 quart saucepan. Mix sugar, brown sugar, cream, milk, and butter. Cook and stir until mixture boils. Cook to soft ball stage (238 degrees on candy thermometer), stirring only when needed. Remove from heat. Cool to lukewarm (110 degrees), with stirring. Add vanilla. Beat vigorously until fudge thickens and looses gloss. Add nuts. Spread in buttered pan. Cut when firm.