2 cups sugar
2 cups light corn syrup
3 cups whipping cream
2/3 cup sweetened condensed milk
1 cup chopped pecans
2 tsp vanilla
Cook sugar and corn syrup until it spins a thread. Stir constantly with wooden spoon until it comes to a boil (over medium heat). Place a lid on for 2-3 minutes and switch to a clean spoon. Meanwhile, heat whipping cream and sweetened condensed milk in top of double boiler. Pour cream mixture into syrup very slowly keeping mixture boiling. Continue cooking to soft ball stage, 245, (at my house/my moms house/our thermometers, soft ball was about 9 degrees lower than the themometer says - 236 degrees) stirring constantly. Remove from heat. Add pecans and vanilla. Pour into buttered 9x9 pan. Cool. Cut into squares and wrap each piece to keep from sticking together. (personal notes to be added soon)
From Jane Metler, MLRE.org