Caramel Pecan Fudge

1 1/4 cups sugar
1 cup brown sugar
1 cup heavy whipping cream
2/3 cup sweetened condensed milk
1/4 cup butter, diced
1/3 cup water
2 tbsp. light corn syrup
3/4 cup chopped pecans, toasted
24 pecan halves, toasted

Line the inside of a 9x5 inch loaf pan with foil, leaving an overhang. Stir together both sugars, cream, milk, butter, water and corn syrup in a medium saucepan. Stir over medium low heat until the sugar dissolves. Increase the heat to medium high and bring to a boil. Cook to 232 degrees on a candy thermometer, stirring frequently. Pour the fudge onto a rimmed sheet pan and let stand 10 minutes. Scrape the fudge into a metal bowl and beat about 5 minutes on high speed until the fudge is thick and creamy. Stir about 2 minutes with a wooden spoon until the fudge thickens more and loses it's gloss. Stir in the chopped pecans. Spread the fudge in an even layer in the prepared pan. Arrange the pecan halves in 3 rows on top of the fudge, spacing evenly and pressing lightly to adhere. Refrigerate the fudge at least 2 hours until firm enough to cut.

Remove the fudge from the pan using the foil as an aid. Cut between the pecan halves to form 24 pieces. Store the fudge regrigerated in an airtight container.

Makes about 2 dozen pieces fudge.