Virginia Fudge

1 can (12 oz) EVAPORATED MILK
1/2 cup BUTTER
2 tablespoons LIGHT CORN SYRUP
2 cups BROWN SUGAR -- firmly packed
1 teaspoon VANILLA
2 cups PECANS

Grease a 9 x 13-inch baking pan; set aside. In a heavy 4-quart saucepan, combine milk, butter, corn syrup, granulated sugar and brown sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture
comes to a boil. Clip on candy thermometer. Cook to 234 F (115 C) or soft- ball stage. Pour, without scraping, into baking pan. Cool to
lukewarm. Add vanilla. Stir with a wooden spoon until mixture thickens. Add nuts and continue stirring until candy loses its gloss. Scrape out onto plastic wrap. Pat into a loaf shape (about 9" x 5"). Slice and serve, or wrap in plastic and store in the refrigerator for several weeks. Makes about 50 slices or 75 pieces. VARIATION: Use 1 teaspoon maple extract in place of the vanilla. From Ellie Collin. MM:MK