1 1/2 c. sugar
1 c. brown sugar
1/3 c. light cream (I use canned milk)
1/3 c. milk
2 tbsp. butter
1 tsp. vanilla
1/2 c. chopped nuts

Butter sides of 2 quart pan. In it combine sugars, cream, milk and butter. Cook over medium heat, stirring constantly, until sugars dissolve 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 loose its gloss. Quickly stir in nuts and spread in buttered shallow pan or small platter. Score in squares while warm; cut when cool and firm. This is a delicious brown sugar fudge, but takes a lot of beating by hand.