2 tbsp. butter
3 c. sugar
1/4 c. corn syrup
1/2 tsp. salt
1 c. light cream
1/2 c. milk
2 tsp. vanilla
1 c. chopped nuts, optional

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 of syrup forms a soft ball when tested in very cold water. Remove from heat. Add vanilla. Cool to lukewarm, 110 degrees. Beat until fudge begins to thicken and loses its gloss. Fold in nuts. Quickly spread into a well buttered 8 inch square pan.