Cream Fudge

Directions

1. 1
   Combine sugar, cream, water, corn syrup and salt; cook to soft ball stage (236°) or 240° above boiling point of water.
2. 2
   Remove from fire and allow to cool undisturbed until pan can be held with comfort.
3. 3
   Add flavoring; stir until creamy.
4. 4
   Add nuts and turn into buttered pan to harden.
5. 5
   Cut into squares.
6. 6
   May also be molded into various shapes.
7. 7
   Yields 1 1/2 pounds.