1 1/2 c. granulated sugar
1 c. brown sugar
1/3 c. light cream
1/3 c. milk
2 tbsp. butter
1 tsp. vanilla
1/2 c. walnuts (optional)

Butter sides of heavy 2 quart saucepan. Combine sugars, cream, milk and butter. Heat over medium heat, stirring constantly until sugar dissolves and mixture comes to boil. Cook to 238 degrees, softball stage. Stir only if necessary.

Immediately remove from heat and let cool to 110 degrees. DO NOT STIR. Add vanilla, beat vigorously until candy loses gloss. Quickly stir in vanilla and walnuts. Spread in buttered 9 x 9 pan. SCORE WHILE HOT.