Recipe - Abbys Famous Penuche Fudge

1 One half cup Granulated sugar
1 cup Packed brown sugar
1/3 cup Light cream
1/3 cup Milk
2 tablespoon Butter or margarine
1 teaspoon Vanilla
One half cup Walnut pieces

Quantity: Makes 3 dozen 11/2inch squares Source: Dear Abby's "More
Favorite Recipes"

Butter a 9inch square baking dish. Butter the sides of a heavy 2quart
saucepan.

Combine sugars, cream, milk and butter in saucepan. Cook over medium heat,
stirring constantly, until sugars dissolve and mixture comes to a boil.
Cook to soft ball stage (238 degrees on candy thermometer), stirring only
if necessary. Immediately remove from heat and cool to lukewarm (110
degrees). DO NOT STIR.

Add vanilla and beat vigorously until very thick and mixture starts to lose
its gloss. Quickly stir in nuts and spread into prepared baking dish. Score
while warm, and cut when firm.

Michael's notes: This recipe contains directions (about not overstirring)
that are applicable to most fudge recipes. The buttering the sides of the
saucepan is also a life saver in other fudge recipes.

Posted to TNT Recipes Digest by Michael Sooter msooter@llion.org on May
15, 1998