1

Line 8x4x2" loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

2

Butter sides of a heavy 2 quart saucepan. Combine sugars and cream in pan. Cook and stir over medium heat until mixture boils. Clip candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at moderate, steady rate, stirring frequently, until thermometer registers 236° F, soft ball stage (about 15 minutes). Adjust heat as necessary to maintain a steady boil.

3

Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool mixture, without stirring, to 110 degrees F (about 40 minutes).

4

Remove thermometer from saucepan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken. Add nuts. Continue beating until fudge becomes thick and just starts to lose its gloss (about 10 minutes total).

5

Spread fudge immediately into the prepared pan. Score into squares while still warm. When fudge is firm, use foil to lift it out of the pan. Cut fudge into squares. Store in a tightly covered container.