2 c. sugar
2/3 c. evaporated milk
1/3 c. milk
1/8 tsp. salt
1/4 c. butter
1 tsp. vanilla
broken nuts (optional)

Line an 8 x 4 x 2-inch loaf pan with foil, extending foil over edges of pan. Butter foil; set aside. Butter sides of a heavy 2-quart saucepan. In saucepan, combine sugar, evaporated milk, milk and salt. Cook and stir over medium high heat to boiling. Carefully clip a candy thermometer to the side of the saucepan. Cook and stir over medium-low heat to 238°F, soft ball stage (this should take 25 to 35 minutes). Immediately remove saucepan from heat. Add butter and vanilla, but do not stir. Cool mixture, without stirring to 110°F, lukewarm (about 55 minutes). Remove candy thermometer from saucepan. Beat vigorously with a wooden spoon until fudge becomes very thick and just starts to lose its gloss (about 10 minutes). Do not overbeat. Immediately spread fudge into the prepared pan and score into 1-inch pieces while it is warm. Top each piece with a piece of nut, if desired. When candy is firm, use the foil to lift the fudge out of the pan. Cut into squares. Store, tightly covered, in the refrigerator. When I was young, I lived with my grandmother, Matilda Elizabeth Blake, and a bachelor uncle on a farm in Indiana. My grandmother frequently made vanilla fudge for me. Of course, she didn't need a recipe, however, this is the same and it is wonderful. I have such fond memories of the many, many times she made this especially for me.