Recipe - Virginia Fudge

12 ounce EVAPORATED MILK
One half cup BUTTER
2 tablespoon LIGHT CORN SYRUP
2 cup BROWN SUGAR; firmly packed
1 teaspoon VANILLA
2 cup PECANS

Grease a 9 x 13inch baking pan; set aside. In a heavy 4quart saucepan,
combine milk, butter, corn syrup, granulated sugar and brown sugar. Place
over medium heat and stir occasionally with a wooden spoon until mixture
comes to a boil. Clip on candy thermometer. Cook to 234 F (115 C) or soft
ball stage. Pour, without scraping, into baking pan. Cool to lukewarm. Add
vanilla. Stir with a wooden spoon until mixture thickens. Add nuts and
continue stirring until candy loses its gloss. Scrape out onto plastic
wrap. Pat into a loaf shape (about 9" x 5"). Slice and serve, or wrap in
plastic and store in the refrigerator for several weeks. VARIATION: Use 1
teaspoon maple extract instead of vanilla. Shared by ELLIE COLLIN, Prodigy
ID# CMKD93F.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini