Butter Nut Fudge

Measure the powdered sugar and chop and measure the nuts. Butter a 8-inch square dish.

In a large saucepan, combine the butter, white and brown sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. (This is why you need the powdered sugar ant nuts ready—you don’t have time to measure while stirring.)

Remove from heat; stir in vanilla and powdered sugar until smooth. Fold in nuts.

Pour and spread into prepared square dish. Cool to room temperature. Cut into 1-inch squares. If you need to store, you can put it in the refrigerator. Ours was fine sitting out in the two days it took to disappear.

Yields 1 ¼ pounds.

Adapted from “Taste of Home Winning Recipes Vol 2″