Brown Sugar Pecan Candies Recipe

In a large heavy saucepan, combine the sugars, milk and corn syrup. Cook over medium-low heat, stirring occasionally, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in marshmallows and butter until smooth. Add pecans and vanilla; stir only until mixture begins to thicken. Quickly drop by tablespoonfuls onto waxed paper. Cool until set. Store in an airtight container at room temperature. Yield: 5 dozen.