Penuche

I had forgotten all about this, and how much I like it!

Penuche
1 cup granulated sugar
1 cup brown sugar
2/3 of a cup of milk
2 Tablespoons corn syrup
1/4 teaspoon salt
2 Tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)

Butter a loaf pan. Mix sugar, milk, corn syrup and salt. Cook stirring constantly until 234 degrees on a candy thermometer, or to soft ball stage. Remove from heat and add butter, cool until 120 degrees, or the bottom of the pan is lukewarm to touch. Add vanilla. Beat on low speed with mixer until thick and no longer glossy. Quickly stir in nuts
and fold into the pan. Cool until firm, and cut into squares. Make 1 pound.
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Penuche Fudge

1 1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup light cream
1/3 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 cup walnut pieces

Butter a 9-inch square baking dish. Butter the sides of a heavy 2-quart saucepan.

Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cook to soft-ball stage (238 degrees F on candy thermometer), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees F). DO NOT STIR.

Add vanilla extract and beat vigorously until mixture is very thick and starts to lose its gloss. Quickly stir in nuts and spread into prepared baking dish. Score while warm, and cut when firm.

Makes 3 dozen 1 1/2-inch squares.
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Good luck to you and Happy Holidays to all!