Butter an 8" square baking pan; set aside.
In a heavy 4-quart saucepan, combine milk,
water, corn syrup, butter, sugar and salt.
Place over medium-high heat and stir with
a wooden spoon until mixture comes to a boil.
If sugar crystals are present,
wash down sides of pan with a wet pastry brush.

Clip on candy thermometer.
Stirring constantly, cook to 238F or soft-ball stage.
Remove from heat.
Without stirring, pour vanilla over mixture.
Leaving thermometer in the pan,
cool mixture to 110F. Remove thermometer.
Using a wooden spoon, stir mixture for
several minutes until it starts to thicken
and lose its gloss.
Scrape into prepared pan.
Refrigerate 4 hours or until firm.
Cut into 1" squares. Makes (64) 1" pieces.

VARIATIONS:
Cherry:
Cut 32 candied cherries in half.
Mark fudge into 1" pieces.
While fudge is still warm,
place 1 cherry half on top of each piece.

Nut:
Stir in 1 c. walnuts, pecans or peanuts
before pouring fudge into pan.

Cherry-Nut:
Stir in 1/2 c. chopped candied cherries
and 1/2 c. unsalted nuts before pouring into pan.

Coconut:
Stir in 3/4 c. coconut before pouring into pan.

Pineapple-Coconut:
Stir in 1/3 c. candied pineapple, ½ tsp. pineapple extract and 1/2 c. coconut before pouring fudge into pan.