2 c. sugar
1 c. brown sugar
1 c. evaporated milk
1/4 c. corn syrup (light or dark)
Dash of salt
1 c. chopped pecans

Butter sides of heavy 3 quart pan. In it combine sugars, milk, syrup and salt. Heat over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cook to soft ball stage, 236 degrees, stirring often. Immediately remove from heat and cool to lukewarm, 110 degrees, without stirring. Beat vigorously until fudge begins to lose its gloss and hold its shape.

Turn out on buttered cookie sheet. Knead fudge until firm. Keep hands buttered Shape into 2 (8") rolls 1 1/2" in diameter. Roll in chopped pecans, pressing nuts onto coat. Wrap in waxed paper. Chill until ready to serve. Cut in 1/2" slices. Makes 32 pieces.

Mixture will curdle while cooking, but will become smooth when you beat it.