Goat's Milk Carob Fudge

1 1/2 c honey
2/3 c goat's milk
2 tbsp butter
1/3 cup carob powder
1 tsp vanilla
1/3 c chopped nuts

Place honey, butter and carob powder in a heavy saucepan. Heat, stirring until well blended, then don't stir and cook until reaches 238 degrees on candy thermometer (soft ball phase). Cool to lukewarm then beat until it loses it's shininess; work in nuts and vanilla. Pour into greased pan and cut into squares when set.