---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 25 Servings
            -Nancy Speicher DPXX20A
       2 c  Sugar
       1 c  Milk
     3/4 c  Heavy cream
       2 tb Light corn syrup
     1/8 tb Salt
       1 ts Vanilla
       1 c  Chopped nuts
    Grease 8"square pan; set aside. In 4-qt heavy saucepan stir well sugar,
   milk, cream, corn syrup and salt. Over moderately low heat, stirring
   slowly, bring to boil. Cover; boil 2 to 3 minutes. Uncover; wash down sides
   of pan with pastry brush dipped in cold water. Continue at slow boil
   without stiring until mixture reaches 234F (soft-ball stage) on candy
   thermometer. Remove from heat; cool slightly. Stir in vanilla. Beat until
   mixture starts to thicken; stir in nuts. Spread in pan. Let set until firm.
   Cut in 25 squares. Store airtight. Makes 2 pounds.
    Per square: 137 cal, 1 g pro, 19 g car, 7 g fat, 14 mg chol From Woman’s
   Day 1/15/80 Famous Fannie Farmer Candies and Cookies