Ingredients

Instructions

  1. Butter sides of heavy 2 quart saucepan.
  2. In saucepan combine sugar, milks, and salt.
  3. Cook and stir over med.hi. to boiling.
  4. Clip on candy thermometer and cook and stir over med-low heat to 238*, soft ball stage.
  5. Remove from heat, add butter and vanilla, DO NOT STIR.
  6. Cool to 110F degrees.
  7. Remove thermometer.
  8. Beat with wooden spoon till fudge becomes thick and starts to lose it's gloss.
  9. Pour into a buttered 8 inch pan.
  10. Score into squares.
  11. If desired top each square with with a piece of nut.