Mexican Cream (Fudge) - cooking recipe

Ingredients

3 cups sugar
2 (11 ounce) cans pet evaporated milk
1/2 cup butter
1 pinch salt
3 tablespoons white corn syrup
1 teaspoon vanilla
2 cups pecan pieces

Preparation

In large suacepan mix all ingredients except vanilla and nuts.
Boil until it forms a soft ball, STIRRING CONSTANTLY.
Set pan in cold water and beat in vanilla and nuts.
Stir until gloss leaves and is hard enough to spread in pan.
(Don't stir too long) Spread in pan and cool.