Title: Brown sugar nut roll
 Categories: Candy
      Yield: 1 Servings
 
      2 c  Sugar
      1 c  Brown sugar
      1 c  Evaporated milk
    1/4 c  Corn syrup
      1 ds Salt
      1 c  Chopped pecans
 
  Butter sides of heavy 3-quart saucepan. In it, combine sugars, milk,
  corn syrup and salt. Heat over medium heat, stirring constantly until
  sugars dissolve and mixture boils. Then cook to to soft-ball stage
  (236 degrees), stirring frequently. Immediately remove from heat and
  cool to lukewarm (110 degrees) without stirring. Beat vigorously
  until fudge begins to lose its gloss and to hold its shape. Turn onto
  buttered cookie sheet. Knead fudge until firm, keeping hands well
  buttered. Shape into two 8-inch rolls, 1-1/2 inches in diameter. Roll
  in chopped pecans, pressing nuts on to coat. Wrap in aluminum foil or
  waxed paper; chill until ready to serve, then cut in 1-2 inch slices.
  (Mixture will curdle while cooking, but will become smooth when you
  beat it.)
  
  MRS STANLEY RUSSELL (MARJORIE)
  
  TURNER, AR
  
  From the book , Marvell Academy Mothers Assn,
  Marvell, AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM