Penuche

Directions

1. 1
   Butter the sides of a heavy 2 qt saucepan.
2. 2
   Combine sugars, cream, milk, butter in the pan.
3. 3
   Cook over med heat, stirring constantly until sugars dissolve and mix comes to boil.
4. 4
   Continue cooking 236 degrees (soft-ball stage) stirring only enough to prevent sticking.
5. 5
   Remove from heat immediately and cool to lukewarm (110 degrees).
6. 6
   Add Vanilla.
7. 7
   Beat vigorously until mixture loses its gloss and becomes very thick (about 10 minutes).
8. 8
   Quickly stir in the nuts.
9. 9
   Immediately turn into a butter 8x4x2 loaf pan.
10. 10
    Score into squares while still warm.
11. 11
    Cut when it is firm.