Abby's Famous Penuche Fudge Recipe

• 11/2 c. Granulated sugar
• 1 c. Packed brown sugar
• 1/3 c. Light cream
• 1/3 c. Lowfat milk
• 2 Tbsp. Butter or possibly margarine
• 1 tsp Vanilla
• 1/2 c. Walnut pcs

1. Quantity: Makes 3 dozen 1-1/2-inch squares
2. Favorite Recipes"
3. Butter a 9-inch square baking dish.
4. Butter the sides of a heavy 2-qt sauce-pan.
5. Combine sugars, cream, lowfat milk and butter in saucepan.
6. Cook over medium heat, stirring constantly, till sugars dissolve and mix comes to a boil.
7. Cook to soft ball stage (238 degrees on candy thermometer), stirring only if necessary.
8. Immediately remove from heat and cold to lukewarm (110 degrees).
9. Don't STIR.
10. Add in vanilla and beat vigorously till very thick and mix starts to lose its gloss.
11. Quickly stir in nuts and spread into prepared baking dish.
12. Score while hot, and cut when hard.
13. Michael's notes:This recipe contains directions (about not over-stirring)
14. which are applicable to most fudge recipes.
15. The buttering the sides of the saucepan is also a life saver in other fudge recipes.

sugar, brown sugar, light cream, milk, butter, vanilla, walnut pcs

Taken from cookeatshare.com/recipes/abby-s-famous-penuche-fudge-62144 (may not work)