3 c. sugar
3/4 c. milk
3/4 c. heavy cream
1/4 c. light corn syrup
2 tbsp. butter
2 tsp. vanilla
1/2 c. nuts, coarsely chopped
Preparation :
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.
