Brown Sugar Nut Roll

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 <High Cotton Cookin>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from G Internet, G Internet.