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2 Tablespoons butter
3 cups sugar
1/4 cup corn syrup, red or blue label
1/2 teaspoon salt
1 cup light cream
1/2 cup milk
2 teaspoons vanilla
1 cup coarsely chopped nuts
Place all ingredients except vanilla and nuts in saucepan. Cook over medium heat, stirring constantly, to 238 degrees F or until small amount forms a soft ball in cold water. Remove from heat. Add vanilla. Cool to lukewarm, 110 degrees F. Beat until fudge begins to thicken and loses its gloss. Add nuts. Quickly spread mixture into buttered 8-inch square pan. Cut into squares.
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