Penuche

Directions

1. 1
   Use a butter loaf pan. 9 x 9 x 3 inches.
2. 2
   Heat sugar, milk, brown sugar, corn syrup and salt in a 3 quart pan on medium heat, stirring constantly until sugars are dissolved.
3. 3
   Cook stirring occasionally to 234° on candy thermometer.
4. 4
   Remove from heat and add margarine.
5. 5
   Cool without stirring to 120° (bottom of pan will be lukewarm).
6. 6
   Add vanilla, beat continually with wooden spoon until candy is thick and no longer glossy, 5-10 minutes.
7. 7
   Mixture will hold its shape when dropped from spoon.
8. 8
   Quickly stir into loaf pan.
9. 9
   Cut into about 1 inch squares.