Penuche Fudge - cooking recipe

Ingredients

1 c. white sugar
1 c. light brown sugar (do not use dark brown sugar)
1/2 c. whole milk
1/8 tsp. cream of tartar
3/4 c. walnuts or butternut meats
2 Tbsp. butter
1 1/2 tsp. vanilla extract

Preparation

Do not bring to a boil until sugar is dissolved.
Cook to temperature of 238\u00b0 or forms a soft ball in cold water.
Place in cold water to cool.
When cool, stir.
Add nuts and vanilla.
When starts to harden, pour into a greased pan.
(The smaller the pan, the thicker the fudge.)
Cut in inch pieces.
(I wrap mine in wax paper.)