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Vanilla Fudge

2 ccups Sugar
1 Can (5-oz) evaporated milk
1/3 cup Milk
1/8 tss Salt
1/4 cup Butter
1/2 tsp Watkins Vanilla, Original Double Strength
Broken nuts (optional)

Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. Butter the foil and set aside. Butter the sides of a heavy 2-quart saucepan. Combine sugar, evaporated milk, milk, and salt in saucepan. 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 238F, soft-ball stage (this should take 25 to 35 minutes). Remove saucepan from heat.

Add butter and Watkins Vanilla, but do not stir. Cool mixture to 110F, lukewarm (It takes about 55 minutes). Remove candy thermometer from saucepan. Beat vigorously with a wooden spoon till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total). Be careful not to overbeat. Spread fudge into the prepared pan.

Score into 1-inch squares while warm. Top each square 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. Makes about 1 lb (32 servings).  

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