Panocha Fudge

2 cups brown sugar
1 cup milk
1 cup sugar
2 teaspoons light corn syrup
1/4 teaspoon salt
2 teaspoons butter
1 teaspoon vanilla
1/2 cup chopped nuts

Combine brown sugar, milk, sugar, corn syrup and salt in a heavy saucepan. Cook over medium heat to the soft-ball stage (see note).

Remove from heat. Stir in butter; cool to lukewarm. Add vanilla and beat until creamy. Stir in nuts. Pour into a greased 13x9x2-inch pan. When cool, cut into diamonds or squares.

NOTE: 'Soft-ball' describes the point at which a drop of boiling syrup immersed in cold water, when removed, forms a soft ball that flattens of its own accord but does not ooze. On a candy thermometer, the soft-ball stage is between 234� and 240�F.