Serves: 64
Total Calories: 56

2 cups sugar
1 cup milk
1/2 cup butter
1/2 cup sugar
1 teaspoon vanilla extract
1 cup walnuts black walnuts chopped or pecans

Butter an 8 x 8 x 2-inch baking pan. In a small saucepan, mix sugar, milk and butter. Stirring over medium heat, cook until mixture comes to a boil. Remove from heat set aside.

In a large heavy saucepan over medium heat, cook and stir sugar until melted and caramelized to a golden brown color. Stirring constantly, slowly add boiled mixture to caramelized sugar. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Stirring over low heat, cook until temperature reaches 236° to 238° * or soft ball stage Remove from heat. Pour into a large metal bowl. Let cool to 110° or until bottom of bowl feels lukewarm, about 30 minutes.

Add vanilla. At high speed, beat until mixture loses its gloss and holds its shape. Add nuts. Spread evenly in pan cool until set. Cut into 1-inch squares. Tightly cover with foil and store in a cool dry place.

Nutritional Facts:

Serves: 64
Total Calories: 56
Calories from Fat: 24

More Recipes from the Holiday Cookbook Cookbook:
Basic Uncooked Vanilla Fondant
Brown Sugar Peanut Brittle
Butterscotch Fudge
Candied Citrus Peel
Chewy Caramels
Chocolate Chip Coating
Chocolate Cream Cups
Chocolate Cream Fudge
Coconut Creme
Coffee Cream Fudge
Creamy Mocha Fudge
Fast Fudge
Fruit-Nut Confections
Fruity Lollipops
Grand Opera Fudge
Gus Gingham's Hearts
Holiday Delite
Holiday Wreaths And Trees
Layered Fudgies
Making Chocolate Curls
Making Chocolate Leaves
Maple-Nut Sea Foam
Mexican Candy
Mint Frosted Nuts
Mocha-Brandy Nut Balls
No Fuss Peanut Butter Fudge
Nut Brittle
Orin's Divinity
Other Flavors (Fudge)
Peanut Brittle Bowl
Peanut Caramel Rolls
Pralines
Royal Iced Nuts
Striped Honey Taffy