Penuche (brown sugar fudge)

Penuche (brown sugar fudge)
Olson family, 01/08

1 1/2 c sugar
1 c brown sugar
1/4 c corn syrup
1/3 c light cream or canned milk
1/3 c milk
2 T butter
1 t vanilla
1/2 c nuts

Butter sides of a heavy 2-quart saucepan. Combine sugars, cream,
milk, butter. Heat over medium heat, stirring constantly until sugar
is dissolved and mixture comes to a boil. Cook to soft ball, stirring
only if necessary. (If desired, brush down sides of pan from time to
time with a wet pastry brush to prevent crystals from forming.)

Immediately remove from heat and cool to lukewarm, 110 deg. Do not
stir. Add the vanilla, beat vigorously until candy becomes very thick
and starts to lose its gloss. Quickly stir in nuts, and spread in
shallow 9 inch square buttered pan. Score while warm, cut when firm.