Penuche

Directions

1. 1
   In heavy medium saucepan over low heat, stir together the sugar, milk, butter, corn syrup and salt until sugar dissolves. Over medium heat, bring to a boil; continue boiling, stirring occasionally, until mixture reaches 238° on a candy thermometer or a little dropped in very cold water forms a soft ball that flattens on removal from water.
2. 2
   Remove from heat; cool to lukewarm (110°). Add vanilla.
3. 3
   Beat until mixture holds its shape when dropped from a spoon and loses its gloss.
4. 4
   This takes considerable beating. Quickly stir in nuts.
5. 5
   Pour at once into a buttered 8 x 8 x 2-inch pan.
6. 6
   Cut when cold.