3 cups sugar

1/3 cup light corn syrup

3/4 cup milk

1 cup coconut

1 teaspoon vanilla

1 cup nuts, chopped (optional)

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° F.), 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.