Old-Fashioned Penuche

Directions

1. 1
   Lightly grease sides of saucepan.
2. 2
   Add sugar and cream.
3. 3
   Cook over low heat, stirring constantly, with a wooden spoon, until sugar is dissolved.
4. 4
   You should not be able to feel sugar grains when you rub the spoon against the sides of the saucepan.
5. 5
   Remove from heat and with a damp towel, wipe sugar grains from the sides of the pan above the liquid level.
6. 6
   Return to fire; cook over medium heat without stirring, until candy thermometer reads 238° or soft ball when a little is dropped in cold water.
7. 7
   Remove from heat; add butter and without stirring, cool to lukewarm.
8. 8
   Add vanilla and beat until fudge begins to thicken and loses its gloss.
9. 9
   Stir in nuts and spread into lightly buttered pan.
10. 10
    Cut into 1-inch squares.