3 cups brown sugar
1 cup white sugar
1/2 tsp. salt
1 cup evaporated milk
2 tbsp. butter
Stir over medium heat. Cook until it reaches soft ball stage. Remove from heat and cool without stirring. Beat until fudge loses its gloss.
Stir in:
1/2 cup nuts
1 tsp. vanilla
Pour into a buttered 9 inch square pan. Refrigerate.
Submitted by: Kimberly Hill, Charlottetown
