| 2 Cups Sugar |
| 1 Cup Brown Sugar |
| 1 Cup Light Corn Syrup |
| 1 Cup Heavy Cream |
| 1 Cup Milk |
| 1 Cup Butter |
| 1 1/2 Tsp. Vanilla |
| Nuts (Optional) |
| From the kitchen of Sandi Smith |
Add all but vanilla and boil until firm ball stage 232-238 degrees in higher altitudes. Add vanilla and nuts and stir. Pour into greased 9″ x 11″ cake pan and cool. Cut and wrap.