BLOND FUDGE SUPREME

3 c. sugar
3/4 c. milk
3 T. light corn syrup
1/8 t. salt
3 T. butter
2 t. vanilla
1 c. coarsely chopped nuts

Combine sugar, milk, corn syrup and salt in a 3-qt. heavy saucepan. Cook over medium heat, stirring until sugar dissolves. If sugar crystals form on sides of pan, wipe them off. Cook at a fairly low boil to the soft ball stage (236F). Add butter without stirring; cool to lukewarm (110F).

Add vanilla and beat until candy loses its gloss and starts to thicken. Stir in nuts. Pour at once into a lightly buttered 8" square pan. While warm, mark in 36 pieces. Cool until firm, then cut. Makes two pounds.