Penuche

• 1 1/2 c. granulated sugar
• 1 c. packed brown sugar
• 1/3 c. light cream
• 1/3 c. milk
• 2 Tbsp. butter
• 1 tsp. vanilla extract
• 1/2 c. pecans or walnuts, chopped (optional)

1. Butter the sides of a heavy 2-quart saucepan.
2. In it, combine granulated sugar, brown sugar, cream, milk and butter; cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to boiling.
3. Continue cooking to 236u0b0 (soft ball stage), stirring only as necessary to prevent sticking.
4. Mixture should boil gently over the entire surface.
5. Immediately remove from heat; cook, without stirring, to lukewarm (110u0b0).
6. Add vanilla.
7. Beat vigorously about 10 minutes or until mixture becomes very thick and starts to lose its gloss.
8. Quickly stir in nuts.
9. Immediately turn into buttered 8 x 4 x 2-inch or 9 x 5 x 3-inch loaf pan.
10. Score into squares while warm; cut when firm. Makes about 1 1/2 pounds.

sugar, brown sugar, light cream, milk, butter, vanilla extract, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=958286 (may not work)