Penuche

1. 1

   Blend sugars, cream of tartar and salt in large saucepan.

2. 2

   Add milk and cream and stir until sugar is almost dissolved.

3. 3

   Cook over low heat, stirring constantly until sugar is completely dissolved before boiling point is reached.

4. 4

   Boil, stirring occasionally until soft ball forms in cold water or 234u00b0 to 235u00b0. Remove from heat; cool without stirring to 149u00b0 or until bottom of pan is just warm.

5. 5

   Beat until candy loses its gloss and becomes creamy.

6. 6

   Add nuts.

7. 7

   At first sign of stiffening pour into buttered pan.

8. 8

   Cool.

9. 9

   Cut into squares.

No additional tips available.