Virginia Fudge

Directions

Grease a 9×13 inch baking pan; set aside.

In a heavy 4 quart saucepan, combine milk, butter, corn syrup, granulated sugar and brown sugar.

Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil.

Clip on candy thermometer. Cook to 234 degrees F or soft- ball stage.

Pour, without scraping, into baking pan. Cool to lukewarm.

Add vanilla.

Stir with a wooden spoon until mixture thickens. Add nuts and continue stirring until candy loses its gloss.

Scrape out onto plastic wrap.

Pat into a loaf shape (about 9×5 inch). Slice and serve, or wrap in plastic and store in the refrigerator for several weeks.