|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Pecans||1⁄2 Cup (8 tbs), broken|
Butter sides of heavy 2-quart saucepan.
In it combine sugars, cream, milk, and butter.
Heat over medium heat, stirring constantly till sugars dissolve and mixture comes to boiling.
Then cook to soft-ball stage (238°), stirring only if necessary.
Immediately remove from heat and cool to lukewarm (110°) without stirring.
Beat vigorously till fudge becomes very thick and starts to lose its gloss.
Quickly stir in nuts and spread in buttered shallow pan or small platter.
Score in squares while warm; cut when firm.