Line 8x8 pan with parchment paper. (For 9x9 pan scale up to 82)

In a medium saucepan, melt butter over medium low heat. Add sugars, corn syrup and milk. Increase heat to medium. Bring to a gentle, constant boil.

Cook to 236 and 238 degrees F. Stir very occasionally. Over-stirring can cause crystallization and fudge will seize.

Remove from the heat. Quickly but gently stir in the vanilla extract.

Allow to remain at room temperature until lukewarm. Do NOT try to speed this process up by placing in the fridge

When cooled to lukewarm, beat with a wooden spoon until begins to lose gloss and thickens. Add nuts and continue beating

Pour evenly into the prepared pan. Leave for several hours to set until firm.

Lift the fudge out of the pan using the parchment paper and transfer it to a cutting board. Cut into 64 one inch squares, or larger if you prefer.

Store in an airtight container. Refrigerate.

If freezing, cut into 4 squares, and wrap each tightly with plastic and place in airtight container. Take out one and then cut into portions.

Notes: Do not confuse evaporated milk for sweetened condensed milk. Use undiluted evaporated milk. Toast nuts flavour and crunch. Place in single layer on a cookie sheet. Bake at 350 8-10 minutes, turning them over halfway thru.