1 cup sugar
1 cup (packed) light brown sugar
few grains salt
2 tbsp. butter
1 tsp. vanilla
1/2 cup chopped nuts (optional)

Combine sugars, milk and salt in a saucepan.

Cook, stirring constantly until mixture boils rapidly, 239°F on a candy thermometer or until a firm ball is formed in cold water.

Remove from heat; set saucepan in cold water to cool.

Place butter on top of fudge without stirring; coat top with butter to prevent fudge from sugaring.

Cool to lukewarm; add vanilla and nuts (if using).

When cool, beat and pour into buttered square pan; mark into squares.

Cooks Note: Use of a candy thermometer is recommended.