Walnut White Fudge

2 cups evaporated milk
6 cups sugar
6 tablespoons butter
1 teaspoon salt
1 ½ teaspoon vanilla
1 cup marshmallow cream
1 ½ cup chopped nuts

In heavy 4 quart pan mix thoroughly.
Cook over medium heat to 236 stirring constantly.
Remove from heat and let cool at room temperature, without stirring, to lukewarm
Add vanilla, nuts, and marshmallow cream.
Stir until candy looses its gloss.
Spread quickly on greased shallow 12×8 pan.
Cut into squares.