Italian Cream Fudge - cooking recipe

Ingredients

6 c. sugar
19 oz. evaporated milk
2 c. light corn syrup (Karo)
2 sticks margarine
1 Tbsp. vanilla
3 c. chopped Brazil nuts

Preparation

Cook sugar, milk and corn syrup over medium heat to 252\u00b0 (using candy thermometer). Stir occasionally to prevent scorching. Remove from heat. Add margarine. Do not stir. Let set approximately 20 minutes. Add vanilla.
Beat with electric mixer until it gets really thick and creamy. Stir in nuts. Pour into 2 buttered loaf pans. Cool until firm. Store in refrigerator overnight. Cut and wrap.