Preparation / Directions:
Butter 8 x 8 x 2 inch pan. In a heavy sauce pan (3 quarts), stir sugar, milk, cream, corn syrup and butter.
Cook over medium heat, stirring occasionally, when mixture comes to a boil.
Cook until temperature reaches 238 degrees on a candy thermometer or until a small amount of mixture dropped into a cup of VERY cold water forms a soft ball that flattens on removal from water.
Do NOT stir.
Cool to lukewarm (110 degrees). Add vanilla. Beat until fudge begins to thicken and lose its gloss. Stir in nuts.
Quickly pour into greased pan. When completely cooled, cut into squares. Makes 1 3/4 pounds.