Rich and creamy brown sugar fudge, another of Grandma's favorites (Gran-dad's too!).

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. broken pecans

Butter sides of heavy 2 quart saucepan. In it combine sugars, cream, milk and butter. Heat over medium heat, stirring constantly until sugar dissolves and mixture comes to boiling. Then cook to soft ball stage, 238 degrees, stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees) without stirring. Add vanilla. Beat vigorously until fudge becomes very thick and starts to lose its gloss. Quickly stir in nuts and spread in buttered shallow pan or small plate. Score in squares while warm, cut when firm.