Penuche Fudge

This old recipe is perfect for satisfying anyone with a sweet tooth.

• Ready In: 30 mins
• Serves: 16

Ingredients

• 3  cups  lightly packed brown sugar
• 1  cup white sugar
• 1⁄2 teaspoon salt
• 1  cup evaporated milk, not lowfat
• 2  tablespoons butter
• 1⁄2 cup  chopped pecans
• 1  teaspoon vanilla

Directions

1. Grease a 9-inch cake pan and set aside.
2. In a saucepan, combine sugars, salt, evap milk (substitute cream if you wish) and butter; cook over medium heat, stirring, until sugars dissolve.
3. Continue cooking, stirring occasionally to prevent sticking, until mixture reaches the soft-ball stage (236F on a candy thermometer).
4. Remove from heat and let cool, without stirring, until the bottom of the pan is lukewarm and you can touch it; the mixture will be about 110F on a candy thermometer.
5. With a wooden spoon and a strong arm, beat until mixture loses its gloss, then quickly stir in the nuts and vanilla.
6. Pour into prepared pan and when completely cool, cut into squares.
7. Make 1-1/2 lbs fudge.