Creamy Blonde Fudge

3 cups granulated sugar
1 cup light cream
1/2 cup milk
1/4 cup light corn syrup
2 tablespoons butter
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup coarsely chopped pecans

Combine sugar, cream, milk, syrup, butter and salt in a heavy 2-quart saucepan. Cook over low heat, stirring until sugar dissolves. Clip a candy thermometer to the side of the saucepan. Bring to boil; cook, stirring occasionally, to 238 degrees F.

Remove from heat; cool to 110 degrees F. Do not stir.

Add vanilla extract; beat until candy is creamy and begins to lose its gloss. Stir in nuts. Pour into buttered 8-inch square pan. When firm, cut into 1-inch squares.