Butter Fudge II recipe

6 cups granulated sugar
2 sticks (1 cup) butter (no substitutes)
1 large can evaporated milk
1 cup light corn syrup
Vanilla extract
1 cup nuts

In a large saucepan, cook all ingredients together (except vanilla extract and nuts) to soft ball. Remove from heat and let cool a little; then beat until mixture starts to thicken. Add vanilla extract and nuts. Fudge should be creamy but firm.

Variations: To make chocolate fudge, add 6 tablespoons cocoa to sugar, or add peanut butter if peanut butter fudge is desired.