Brown Sugar Fudge. Yes, we know that in some cultures it means something else, but right here, it is referring to fudge, thank you.
1 1/2 cups granulated sugar
1 cup brown sugar
1/3 cup light cream
1/3 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup broken pecans
Butter sides of a 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 F on your candy thermometer), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 F) without stirring. Add vanilla. 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.
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