Peanut Butter Penuche

• 2 c. granulated sugar
• 2 c. packed light brown sugar
• 1 c. milk
• 1 Tbsp. light corn syrup
• 1/4 tsp. salt
• 1/2 c. creamy peanut butter
• 2 tsp. vanilla

1. Butter bottom and sides of a heavy 4-quart saucepan.
2. In pan, combine granulated sugar, brown sugar, milk, corn syrup and salt. Cook and stir over medium heat until sugars dissolve and mixture begins to boil.
3. Reduce heat; attach candy thermometer to pan. Continue cooking, stirring occasionally, until candy thermometer reads 236u0b0 (soft ball stage).
4. Remove from heat.
5. Add peanut butter, but do not stir it in.
6. Set pan aside; allow to cool undisturbed.
7. (Do not stir or move pan during cooling.) When thermometer reaches 115u0b0, add vanilla. Beat by hand vigorously about 10 minutes, or until mixture starts to lose its gloss.
8. Pour into a buttered 8 x 8 x 2-inch pan.
9. Score into small squares. When penuche is only slightly warm, cut or break into squares. Makes 2 pounds.

sugar, brown sugar, milk, light corn syrup, salt, peanut butter, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889386 (may not work)