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Virginia Fudge

1 (12-ounce) can evaporated milk
1/2 cup butter
2 tablespoons light corn syrup

2 cups granulated sugar
2 cups brown sugar, packed
1 teaspoon vanilla extract
2 cups chopped pecans

1. Line a 13 x 9 x 2-inch pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. In a large, heavy saucepan combine milk, butter, corn syrup, granulated sugar and brown sugar and cook over medium low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly, and cook to the soft ball stage (238*F - 115*C) or until a small amount dropped into cold water forms a soft ball that flattens when removed from the water. Remove from heat.
3. Let cool to room temperature, without stirring.
4. Add vanilla and beat with a heavy wooden spoon until it starts to thicken; add the pecans and continue to beat until candy loses some of its gloss.
5. Spread evenly in the prepared pan. When firm, invert pan; peel off waxed paper and cut into small pieces. Store in an airtight container at room temperature.

Makes about 1 1/4 pounds candy.

Variation: Substitute 1 teaspoon maple extract for the vanilla extract.