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Penuche or Brown Sugar Fudge

List of Ingredients




1 cup sugar
1 cup brown sugar(packed)
2/3 cup milk
2 tablespoons corn syrup
1/4 teaspoon salt
2 tablespoons margerine or butter
1 teaspoon vanilla
1/2 cup coarsely chopped nuts, optional

Recipe



Butter 9x5x3 inch loaf pan. Heat sugars, milk, corn syrup and salt to boiling in 2 quart saucepan over medium heat, stirring constantly, till sugars are dissolved. Boil, stirring ocassionally, to 234 degrees on candy thermometer(or till small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water.) Remove from heat; stir in margerine. Cool mixture, without stirring, to 120 degrees or till bottom of saucepan is lukewarm. Add vanilla. Beat with WOODEN spoon till thick and no longer glossy, 5-10 minutes. (mixture will hold it's shape when dropped from spoon.) Quickly stir in nuts. Spread evenly in pan. Cool till firm. Cut into 1-inch squares. Makes 32 pieces.