Italian Fudge - Janis

3 cups sugar
½ cup butter
1 1/3 cup evaporated milk
1 ½ tsp. vanilla
1 cup light corn syrup
1 ½ cup brazil nuts
Dash salt

Mix sugar, evap. Milk, corn syrup & salt in a heavy sauce pan. Stir constantly to a soft ball 238°. Add butter and let cool until luke warm. Add vanilla and heat at a low speed until creamy. Stir in nuts quickly and pour into buttered loaf pans.