Blonde Fudge - cooking recipe

Ingredients

3 c. white sugar
pinch of salt
1/3 c. corn syrup
1 tsp. vanilla
1 can Eagle Brand condensed milk
1/4 c. margarine
1 c. nuts (pecans or walnuts)

Preparation

Combine everything except nuts in a 3-quart saucepan.
Place over medium heat.
Stir continuously as it sticks easily.
Cook until a firm ball forms in cold water.
Remove from heat and let cool for a few minutes.
Add nuts and beat until thick.
Pour into buttered 12 x 12-inch pan.
Cool and cut into squares.
Makes 2 pounds.