Cream Fudge - cooking recipe

Ingredients

3 c. Imperial granulated sugar
1/2 c. water
1/2 tsp. vanilla
2 1/2 Tbsp. corn syrup
1/2 c. cream
1/8 tsp. salt
1/2 c. nuts

Preparation

Combine sugar, cream, water, corn syrup and salt; cook to soft ball stage (236\u00b0) or 240\u00b0 above boiling point of water.
Remove from fire and allow to cool undisturbed until pan can be held with comfort.
Add flavoring; stir until creamy.
Add nuts and turn into buttered pan to harden.
Cut into squares.
May also be molded into various shapes.
Yields 1 1/2 pounds.