2 tbsp. butter
3 c. sugar
1/4 c. Karo syrup (red or blue label)
1/2 tsp. salt
1 c. light cream
1/2 c. milk
2 tsp. vanilla
1 c. chopped nuts

Place all ingredients except vanilla and nuts in saucepan. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking, stirring occasionally, to soft ball stage (238 degrees) or until a small amount forms a soft ball when tested in very cold water. Remove from heat. Add vanilla. Cool to lukewarm (110 degrees), then beat until fudge begins to thicken and loses its gloss. Fold in nuts. Quickly spread into buttered 8-inch square pan. Cut into squares.