Penuche Fudge(One Pound)

Butter sides and bottom of pan.

Combine sugars, corn syrup, milk and salt in a heavy saucepan.

Cook over medium heat until sugar is dissolved. Cook, stirring occasionally, to

234° on candy thermometer or until a small amount of mixture forms ball when removed from water.

Remove from heat and butter.

Cool to 120°, without stirring. The bottom of the pan will be lukewarm. Add vanilla; beat vigorously and continuously for 5 to 10 minutes with a wooden spoon the candy thick and no longer glossy.

The mixture will hold its shape when dropped a spoon. Quickly stir in nuts. Spread mixture evenly in buttered pan. Cool until firm and cut into squares.