1. Grease a 9-inch cake pan and set aside. 2. In a saucepan, combine sugars, salt, evap milk (substitute cream if you wish) and butter; cook over medium heat, stirring, until sugars dissolve. 3. Continue cooking, stirring occasionally to prevent sticking, until mixture reaches the soft-ball stage (236F on a candy thermometer). 4. Remove from heat and let cool, without stirring, until the bottom of the pan is lukewarm and you can touch it; the mixture will be about 110F on a candy thermometer. 5. With a wooden spoon and a strong arm, beat until mixture loses its gloss, then quickly stir in the nuts and vanilla. 6. Pour into prepared pan and when completely cool, cut into squares. 7. Make 1-1/2 lbs fudge. ---------------------------------------------------------------------------
Nutrition
Ingredients
