Instructions: In buttered 3-quart saucepan, bring first five ingredients to boil, stir constatnly. Boil without stirring to thread stage or until candy thermometer registers 234 F. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool to 110 F. Beat until fudge starts to loose its gloss, 10 minutes. Pour into buttered 8" square pan. Cool. cut into squares.

Makes
1-3/4 lbs.

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