2 c. light brown sugar
1 c. white sugar
1 c. cream
1 1/2 tbsp. white syrup
1 tbsp. real butter
1 tsp. vanilla
English walnut halves

Butter sides of a heavy 2 quart sauce pan. In it, combine the sugars, cream, syrup, and butter. Heat over medium heat, stirring constantly, until the sugars dissolve and mixture comes to a boil. Cook to a soft ball stage (230 degrees), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees) without stirring. Pour into a smaller pan or bowl. Add vanilla and beat vigorously until fudge becomes very thick and starts to lose its gloss. Spread out in a buttered, shallow pan. Score in squares while warm. Top each with a walnut. Cut when firm. Never scrape sides of pan when stirring or when pouring out of pan.