French Fudge

3 cups sugar
1/3 cup light corn syrup
3/4 cup whole milk
1 cup coconut (unsweetened, if possible)
1 teaspoon vanilla
1 cup nuts, chopped (we used walnuts)

Butter a 9-by-9-inch pan.

Combine first four ingredients in a heavy, medium-size saucepan.

Stirring constantly, bring to a boil.

Reduce heat to low, stir and cook slowly until mixture turns a golden color.

When fudge reaches the soft-ball stage (234 degrees), quickly remove from heat and stir in vanilla and nuts.

Pour into prepared pan and, when cool, cut and store in an airtight container.

Note: For best results, use a candy thermometer. Overcooking will result first in taffy and then brittle. Undercooking will leave you with ... ice cream topping.