6 cups granulated (white) sugar
2 sticks (8 oz./1 cup/226 gm) butter, don't substitute
1 large can evaporated milk
1 cup light corn syrup
1 cup nuts
On stove top, in a large saucepan, cook all ingredients together (except vanilla and nuts) to soft ball stage (234-240 degrees F/112-115 degrees C).
Remove from heat and let cool a little; then beat until mixture starts to thicken. Add vanilla and nuts. Fudge should be creamy but firm.
If you want chocolate fudge, add 6 tablespoons cocoa to the sugar, or add peanut butter if peanut butter fudge is desired.
Submitted By: Sue