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 pecan pieces

Butter the sides of a heavy 2 quart saucepan. In it combine sugars, cream, milk and butter. Heat over medium heat stirring constantly until sugars dissolve and mixture comes to a boil. Then cook to soft ball stage (238 degrees F.) stirring only when necessary. Immediately remove from heat. Cool to lukewarm, add vanilla. Beat vigorously until fudge gets very thick and starts to lose its gloss. Stir in nuts and turn into buttered shallow pan or platter. Cut in squares while warm.