Dear Abby's Famous Penuche Fudge

Dear Abby’s Famous Penuche Fudge

1-1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup light cream
1/3 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup walnut pieces

Butter 9-inch square baking dish. Butter the sides of heavy 2-quart saucepan.

Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cook to soft ball stage (238ºF on candy thermometer), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110ºF). DO NOT STIR!

Add vanilla and beat vigorously until very thick and mixture starts to lose its gloss. Quickly stir in nuts and spread into prepared baking dish. Score while warm, and cut when firm.

Makes: 3 dozen 1-1/2 inch squares.

Source: Dear Abby’s favorite recipes, by Abigail Van Buren - 1987, 1988.