Penuche Fudge - cooking recipe

Ingredients

3 cups lightly packed brown sugar
1 cup white sugar
1/2 teaspoon salt
1 cup evaporated milk, not lowfat
2 tablespoons butter
1/2 cup chopped pecans
1 teaspoon vanilla

Preparation

Grease a 9-inch cake pan and set aside.
In a saucepan, combine sugars, salt, evap milk (substitute cream if you wish) and butter; cook over medium heat, stirring, until sugars dissolve.
Continue cooking, stirring occasionally to prevent sticking, until mixture reaches the soft-ball stage (236F on a candy thermometer).
Remove from heat and let cool, without stirring, until the bottom of the pan is lukewarm and you can touch it; the mixture will be about 110F on a candy thermometer.
With a wooden spoon and a strong arm, beat until mixture loses its gloss, then quickly stir in the nuts and vanilla.
Pour into prepared pan and when completely cool, cut into squares.
Make 1-1/2 lbs fudge.