PENUCHE 4
1 lb. box light brown sugar or 3 c.
1 c. half & half cream
1 tbsp. butter
1 1/2 tsp. vanilla
1/4 tsp. salt
3/4 c. chopped nuts, walnuts or pecans
In a saucepan, combine brown sugar and cream. Cook, stirring constantly, until a few drops of mixture forms soft ball when tested in cold water. Or use candy thermometer until it registers 236 to 238 degrees. Remove at once from heat and drop in the butter, but DO NOT stir at this time. When thermometer reads 110 degrees, remove, add vanilla and salt and beat until candy begins to hold shape. Add nuts (if used) and pour into a buttered pan. Cool.