Recipe: Italian Cream Fudge

ITALIAN CREAM FUDGE

6 cups sugar
1 (14 2/3 oz.) can evaporated milk (1 1/3 cups)
1 (6 oz.) can evaporated milk (2/3 cup)
2 cups light corn syrup (Karo)
1/8 tsp. salt
1 cup margarine (2 sticks)
1 Tbsp. vanilla
3 cups chopped nuts

Combine sugar, evaporated milk, corn syrup and salt in 4 quart heavy saucepan. Cook over medium to low heat, stirring constantly until mixture reaches 238 degrees F.

Remove from heat. Add butter but don't stir. Cool to 110 degrees F.

Add vanilla; beat with electric mixer at low speed until becomes thick and creamy. Stir in nuts quickly, pour into small buttered metal foil loaf pans. Cool until firm.

Remove from pans and wrap each in plastic wrap or metal foil. Will keep in refrigerator for a month.