Mix sugar, salt, syrup, butter and
milk thoroughly. Cook over medium heat
to soft ball stage (237F), stirring constantly.
Cool. Stir in vanilla and nuts.
Beat until crystalline.
Turn into buttered pan.
Mark in squares.
Makes 1 1/8 pounds.

Cantonese Fudge:
After candy is cooled, add
1/4 cup finely cut candied ginger
instead of nuts, then proceed as above.