#2719 - White Mountain Fudge

(by Aunt Faye [Herman] Minier)

1 cup Carnation evaporated milk (NOT condensed)
1/4 cup Kayro lite corn syrup
3 cups white sugar
1/2 tsp. salt
2 TBSP softened butter
1 tsp. vanilla
1/4 cup chopped nuts (optional)

In a saucepan over medium low heat add Carnation milk, corn syrup, white sugar and salt--cook/stir to soft ball stage (about 234 degrees on a candy thermometer). Remove from heat--add butter and vanilla--stir until mixed and smooth. Cool slightly, then stir with a wooden spoon until mixture thickens. Once thickened, add chopped nuts--stir. Pour mixture into a foil lined fudge pan. Cool completely, then flip the fudge out on to a cutting board, peel off the foil and cut into squares.