Muscovado Fudge

This is probably my favorite fudge recipe:

Ingredients:

- 2 cups muscovado sugar
- 1 cup sugar
- 1 cup heavy cream
- 2 Tbs. corn syrup
- 1/2 tsp. salt
- 2 Tbs. unsalted butter
-1 tsp.vanilla extract or vanilla bean paste 
-1/2 cup pecans, chopped, toasted, salted
1. In a heavy saucepan over medium heat, stir together the sugars, cream, corn syrup, and salt. Stir until the sugars have melted.
2. Attach a candy thermometer and increase the heat to medium-high. Stop stirring. Continue cooking until the temperature reaches 240 degrees.
3. Immediately remove the pan from the heat and add the butter. Allow to sit undisturbed until the mixture is lukewarm and the temperature reads between 110 and 140 degrees.
4. Add the vanilla extract or paste and beat with a wooden spoon until the mixture thickens and loses its shine. Fold in the pecans and pour the mixture into an 8-inch square pan.
5. Allow to cool slightly and cover with plastic wrap. Continue to cool until set, a few hours or overnight. Cut into 2-inch squares. Store in an airtight container in a cool, dry place for up to a week.