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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