Vanilla Fudge

Vanilla Fudge

2 c Sugar
1 Can (5-oz) evaporated milk
1/3 c Milk
1/8 ts Salt
1/4 c Butter
1 ts Vanilla extract
Broken nuts (optional)

Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan.
Butter foil; set aside. Butter the sides of a heavy 2-quart saucepan. In
saucepan combine sugar, evaporated milk, milk, and salt. Cook and stir over
medium-high heat to boiling. Carefully clip a candy thermometer to the side
of the saucepan. Cook and stir over medium-low-heat to 238F, soft-ball stage
(this should take 25 to 35 minutes). Immediately remove saucepan from heat.

Add butter and vanilla, but do not stir. Cool mixture, without stirring, to
110F, lukewarm (about 55 minutes). Remove candy thermometer from saucepan.
Beat vigorously with a wooden spoon till fudge becomes very thick and just
starts to lose its gloss (about 10 minutes total). Do not over beat.
Immediately spread fudge into the prepared pan.

Score into 1-inch squares while warm. Top each square with a piece of nut,
if desired. When candy is firm, use the foil to lift the fudge out of the
pan. Cut into squares. Store, tightly covered, in the refrigerator. Makes
about 1 lb