Cream Fudge

4 cups sugar
4 tablespoons light corn syrup
2 heaping teaspoons cornstarch
1 1/3 cups undiluted evaporated milk
2 tablespoons butter
2 teaspoons vanilla

Cook first 4 ingredients to a soft ball stage, 238 F, stirring constantly.
Add butter and vanilla; do not stir. cool to lukewarm, then beat until candy loses its sheen; when thick enough to handle, knead and shape into rolls.
When set, cut into pieces.