Butter Nut Fudge

• 1/2 cups Butter
• 1/2 cups White Sugar
• 1/2 cups Brown Sugar, Packed
• 1/2 cups Heavy Whipping Cream
• 1/8 teaspoons Salt
• 1 teaspoon Vanilla
• 2 cups Powdered Sugar
• 1 cup Your Choice Of Chopped Nuts (Pecans, Walnuts, Cashews, Almonds Or Peanuts)

1. Measure the powdered sugar and chop and measure the nuts. Butter a 8-inch square dish.
2. 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.)
3. Remove from heat; stir in vanilla and powdered sugar until smooth. Fold in nuts.
4. 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.
5. Yields 1 1/4 pounds.
6. Adapted from "Taste of Home Winning Recipes Vol 2"

butter, white sugar, brown sugar, cream, salt, vanilla, powdered sugar, your choice

Taken from tastykitchen.com/recipes/desserts/butter-nut-fudge/ (may not work)