Penuche Fudge

1. 1

   Combine sugars, milk, and cream in a 2-quart sauce pan and bring to medium heat until sugars dissolved.

2. 2

   Bring to a rolling boil stirring constantly until candy thermometer reaches 236 F (soft-ball drop stage) or for about 8 minutes.

3. 3

   Remove from heat and add butter stirring until melted.

4. 4

   Let set unstirred until the temperature is 110 F (uncomfortable to touch but won't burn you) then add vanilla and stir vigorously (5-10 minutes) until mixture cools enough to lose it's glossy texture.

5. 5

   Fold in nuts and pour.

* Per serving · 4 servings · Values may vary.

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