“ Mix together sugar, corn syrup, water and salt in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to boil. Reduce heat; cook without stirring until temperature reaches 248°F., or until a small amount of mixture dropped into very cold water forms a firm ball which does not flatten on removal from water. Just before temperature reaches 248°F., beat egg whites in large bowl until stiff but not dry. Beating constantly, on high speed of electric mixer, slowly pour about 1⁄2 the hot syrup over egg whites. ”

“ Beat until fudge begins to thicken and loses its gloss. Fold in nuts. Quickly pour into prepared pan. For best results do not spread fudge or scrape out of pan. When cold, cut in squares. Makes 2 pounds. ”