Penoche

Directions

1. 1
   Mix sugars and milk well.
2. 2
   Bring to the boiling point, stirring until sugar is dissolved.
3. 3
   Cook to 236° or until a small amount when dropped into cold water will form a soft ball.
4. 4
   Add butter and cool until lukewarm, then beat until creamy.
5. 5
   Add vanilla and nuts and pour into greased pan.
6. 6
   When cold, cut into squares.
7. 7
   If mixture should curdle, it will be smooth after beating.